Cranberry Orange Muffins with Crunchy Almond Topping

I love fresh cranberries. Unfortunately, these little beauties are only available for a limited time each year. I usually buy a bag or two to stick in the freezer for the off season :-)

These muffins are a great way to use the cranberries I so love. The first bite is crunchy and sweet, but the tender centers are filled with punches of tart cranberry. These muffins are perfect for breakfast or brunch. You can even package them up for a gift basket! They're not overly sweet, which is a perfect contrast to the overload of sugary treats around the holidays.

Cranberry Orange Muffins
Recipe by Sara (stuff-by-sara.blogspot.com)

¾ cup sugar
Zest from 1 orange
2 cups flour
1 Tbsp baking powder
¾ tsp salt
1 beaten egg
¾ cup milk
½ cup oil
Juice from 1 orange
½ tsp vanilla
½ tsp orange extract (optional)
1 cup cranberries, coarsely chopped*
½ cup sliced almonds

In a mixing bowl, combine sugar and orange zest; smush together with the back of a spoon until fragrant. Set aside 2 Tablespoons for topping.

Add to the mixing bowl flour, baking powder, and salt. Stir to combine. Add egg, milk, oil, orange juice, vanilla, and orange extract. Stir until just moistened. Fold in the cranberries.

Divide batter amongst 12 greased muffin cups. Toss almonds with reserved orange sugar; evenly distribute over muffins.

Bake at 375º for 20-25 minutes.

*if you're in a pinch, you can substitute 1 cup dried cranberries