Cranberry muffins with a moist tender crumb, crunchy sweet almond topping, and a burst of tartness every time you bite into a cranberry. These are simple to prepare and made in one bowl with no mixer required. How easy is that?
Use oil or baking spray to grease a 12 cup muffin pan. Alternatively, use paper liners. If you want them to peel off easily, you can spray the liners.
In a large bowl, whisk the flour, cornstarch, sugar, baking powder, and salt combining well.
In a 2 cup measure, add cream, oil, milk, eggs, and extract. Whisk with a fork and combine well.
Pour the wet ingredients over the dry and use a spatula or fork to combine. The batter will be thick. Mix just until combined. Over mixing will result in tough muffins with tunneling throughout.