This muffin started in another form – a coffee cake bread to be exact. We would make this bread every year at the holidays to gift away or enjoy it ourselves. Years later, I still find myself longing for this tender bread studded with cranberries and topped with an almond glaze.
I made a few modifications to this recipe which comes a sweet woman named Betty. She was a dear friend to my grandmother. Betty calls for sour cream and I replaced this with plain Chobani yogurt! I also added some candied ginger to the batter.
The muffin batter is a simple one. Sugar and eggs are creamed together before the dry ingredients get alternately added in with the yogurt. Not overmixing this dough is absolutely key here! Then the fun begins. First a dollop of batter goes into the bottom of the muffin tin…
Next, a teaspoon of whole berry cranberry sauce gets layered on…
Finally, more batter and a sprinkling of walnuts.
About 15 minutes later I was greeted with these beauties!
I drizzled an almond confectionery glaze atop the warm muffins. I was concerned that swapping the full fat sour cream with the fat free, plain Chobani would make for a dry and dense muffin.
No worries! This muffin is tender, moist studded with hints of ginger, a ribbon of cranberry and notes of almond shine through. This once coffee bread turned muffin will become my new tradition for future holidays to come!!
- 1/2 C. butter
- 1/2 C. sugar
- 2 eggs
- 1 t. almond extract
- 2 C. flour
- 1 t. baking soda
- 1 t. baking powder
- 1/2 t. salt
- 1 C. plain Chobani yogurt
- 1/4 C. candied ginger, finely chopped
- 1/4- 1/2 C. whole cranberry sauce
- 1/2 C. walnuts, chopped
- For the glaze:
- 1/4 C. confectioners sugar
- 1 t. almond extract
- 1/2 - 1 T. warm water
- Preheat the oven to 350* and lightly grease a muffin tin.
- Cream together the sugar and butter for 3 - 4 minutes until pale yellow in color.
- Add in the eggs, one at a time, beating well after each addition. Add in the almond extract.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- Alternate adding the dry ingredients with the yogurt being careful not to overmix the dough.
- Add in the chopped ginger when you can still see streaks of flour.
- Place a dollop (about a tablespoon) of batter in the bottom of the muffin tin. Add a 1/2 teaspoon or so of cranberry sauce and top with another tablespoon of batter. Sprinkle walnuts on top of each muffin.
- Bake the muffins for 14-18 minutes until they are golden brown and a cake tester comes out clean. Let the muffins cool in the pan for 5 minutes before carefully removing to a wire rack to cool completely.
- In a small bowl whisk together the confectioners sugar, almond extract and enough water to make a spreadable, slightly thick consistency.
- While muffins are still warm drizzle the glaze on top.
- These muffins will last, stored in an airtight container, for up to 4 days. These muffins also freeze very well!