These muffins are a delightful twist on the classic quinoa muffin, featuring cranberries and almonds for added flavor and texture.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking and proper muffin rise.
In a medium saucepan, bring 1 cup of water to a boil, add the quinoa, reduce to a simmer, cover, and cook until the water is absorbed and the quinoa is tender, about 12 minutes.
Let the quinoa cool before using it in the batter to avoid cooking the eggs prematurely.
Brush a 12-cup muffin pan with oil and dust with flour, tapping out the excess.
This step prevents the muffins from sticking to the pan.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cranberries, almonds, and 2 cups of the cooked quinoa.
Mixing the dry ingredients first ensures even distribution of the leavening agents.
In another bowl, whisk together the milk, oil, egg, and vanilla extract.
Ensure the wet ingredients are well combined for a smooth batter.
Pour the wet mixture into the dry mixture and stir until just combined. Do not overmix.
Overmixing can result in dense muffins.
Divide the batter evenly among the prepared muffin cups.
Filling the cups evenly ensures uniform baking.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25-30 minutes.
Check the muffins a few minutes before the end of the baking time to avoid overbaking.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with your favorite beverage for a delightful treat.
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