Who doesn’t love the tang of a cranberry muffin? We’ve studded it with almond paste, a great complement to the tartness of the berries. This muffin batter keeps for two days in the refrigerator. Bake small batches in individual muffins cups – we used those made out of silicone – and enjoy fresh, warm muffins for breakfast throughout a long weekend.
Here’s the recipe for Cranberry Almond Streusel Muffins.