3/4 Cup walnuts, chopped
3 Cups + 1 Tbsp all-purpose flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
10 Tbsp. unsalted butter, cubed and softened
1 Cup sugar
2 Large eggs
1/2 tsp. lemon zest
1/4 tsp. almond extract
1 1/2 Cup plain full-fat yogurt
16 oz cranberries, divided (if frozen, thawed)
Adjust oven rack to lower middle position and heat oven to 375° F.
Spread walnuts on a baking sheet and bake for 5 minutes, until golden and fragrant.
Mix 3 cups flour, baking powder, baking soda, salt in medium bowl; set aside.
Cream butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add lemon zest and almond extract.
Beat in one-half of dry ingredients. Beat in one-third of yogurt cream. Beat in remaining dry ingredients in two batches, alternating with the yogurt, until incorporated.
Toss 12 oz cranberries in remaining 1 Tbsp flour, reserving 4 oz. Fold walnuts and cranberries in to the batter.
Spray a muffin tin with non-stick spray or line with paper liners. Divide the batter evenly among cups. Place 2-3 cranberries on each muffin top, lightly pressing in to the batter.
Bake until muffins are golden brown, 25 to 30 minutes, until a skewer comes out with moist crumbs.
Set on wire rack to cool slightly, about 5 minutes.
Yields: 18 muffins