Cranberry Muffins
User Reviews
5
Cranberry Muffins
Description
This recipe blends flour, baking powder, baking soda, and salt into a dry mix, which is combined with beaten eggs, sugar, vegetable oil, vanilla extract, sour cream, and optionally orange zest. The batter is mixed just until smooth to maintain a light texture. Cranberries tossed with sugar are folded in gently to distribute flavor without breaking them up.
The muffins are portioned into a standard muffin tin lined with paper liners and baked until the tops are golden and set. The coarse sparkling sugar topping adds a subtle textured finish when used.
These muffins can be varied by adding nuts, chocolate chips, or different fruit, making them adaptable to different flavor preferences. They suit breakfast or snack times due to their balanced sweetness and moist texture.
Ingredients
- 2 ¼ cups all-purpose flour 269 g
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ¼ cup vegetable oil
- ¾ cup granulated sugar plus additional 2 tablespoons for cranberries
- 2 large egg
- 2 teaspoons vanilla extract
- 2 teaspoons orange optional, if you want to prepare cranberry orange muffins, loosely packed zest
- ½ cup sour cream full-fat, 113 g
- 1 cup cranberries cut larger cranberries in half, fresh or frozen
- Sparkling Sugar optional topping, coarse
Instructions
- Preheat oven to 375°F. Line a standard 12-cup muffin tin with paper liners. Spritz the liners with nonstick spray; set aside. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, use an electric mixer on low speed to combine the oil and ¾ cup of sugar. Increase the speed to medium-high and continue mixing for 2 more minutes. Add the eggs, one at a time, mixing to combine after each addition. Mix in the vanilla extract, the optional orange zest (if using), and the sour cream until smooth. With the mixer on low speed, gradually add the dry ingredients. Mix just until the batter is thick and smooth; do not over-mix.
- In a small bowl, toss together the cranberries and the remaining 2 tablespoons of sugar so that all of the cranberries are coated. Using a spatula or wooden spoon, gently fold the cranberries into the batter.
- Divide the batter evenly between the prepared muffin cups. Sprinkle tops with optional coarse sugar, if desired.
- Bake for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Remove the muffins from the pan and transfer to a wire rack to cool completely.
Notes
- This basic muffin recipe is versatile and can be adapted with add-ins like orange zest, nuts, chocolate chips, or blueberries.
- Coating cranberries in sugar helps reduce tartness and distributes sweetness evenly.
- Use fresh or frozen cranberries; cut larger berries in half to balance size in the muffins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 208kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 210mg | 9% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 104IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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