Cranberry Almond Popcorn Muffins Recipe
In the morning I enjoy eating a good homemade muffin along with my coffee. Often times that’s the only breakfast that I need before starting my day. I will enjoy them plain, slathered in butter, topped with jam and one of my favorite ways to enjoy them is drizzled with melted honey butter. Delicious!!!
Today’s post is courtesy of Popcorn.org and I have to admit, those muffins look delicious! I’ve never tried popped popcorn in a muffin recipe, but now I’m motivated to give it a try. What a unique twist on a classic recipe. Yield: 12 regular-sized muffins.
Cranberry Almond Popcorn Muffins Recipe
5 cups popped popcorn
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup dried sweetened cranberries
1 cup milk
1 medium egg
2 tablespoons vegetable oil
1/2 teaspoon almond extract
1/4 cup sugar mixed with 1 teaspoon ground cinnamon
1/2 cup sliced almonds
Preheat oven to 400º F. Spray a 12-cup muffin pan with cooking spray or line with paper liners; set aside.
Blend popcorn in a blender or food processor until finely ground. Pour ground popcorn into a large mixing bowl. Add flour, sugar, baking powder, salt and cranberries and stir until blended; set aside.
Beat milk, egg, oil and almond extract together and pour over dry ingredients; stir just until combined. Spoon batter into muffin cups, filling each about half full. Divide almonds among muffin tops and sprinkle with cinnamon sugar.
Bake 15-18 minutes or until tops are lightly browned; serve warm with butter.
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