Cranberry Muffins Recipe
User Reviews
5
Cranberry Muffins Recipe
Description
This Cranberry Muffins recipe uses a batter enriched with butter, sour cream, and milk to create a moist and tender crumb. The dry ingredients include all-purpose flour, baking powder, baking soda, and salt to fluff the muffins. Cranberries, either fresh or frozen, are folded in gently to distribute the fruit without overmixing, preserving some texture and preventing batter toughness.
Baking at 400°F allows the muffins to rise adequately and get a slight golden surface in about 12-15 minutes. The optional sparkling sugar topping adds a gentle texture contrast and sweetness without overpowering. The resulting muffins offer tartness from the cranberries balanced with a mild vanilla-flavored batter.
They are suitable for breakfast or snack time, enjoyed fresh or stored in an airtight container for up to four days. Freezing is also possible after cooling thoroughly, and muffins thaw at room temperature before serving. This recipe is flexible in using frozen cranberries straight from the freezer without thawing.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter at room temperature, unsalted, 1 stick
- 1 1/4 cups granulated sugar
- 3/4 cup sour cream
- 1/2 cup milk
- 2 egg
- 2 teaspoons vanilla extract
- 2 cups cranberries rinsed, dried, and half of them sliced in half, fresh
- Sparkling Sugar for topping, optional
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Add muffin liners to a 12-cup muffin pan then spray them with non-stick cooking spray.
- Whisk the flour, baking powder, baking soda, and salt together in a medium sized bowl and set aside.
- Beat the butter and sugar together in a large bowl then add the sour cream, milk, eggs, and vanilla. Mix with an electric mixer for 30 seconds to 1 minute, or until batter becomes slightly fluffy.
- Stir in the dry ingredients by hand until there are still lumps, then fold in the cranberries until combined. Do not overmix.
- Using a cookie scoop, add the batter to each of the muffin liners until they are about 2/3 full.Sprinkle the sparkling sugar on top if using, then bake for 12-15 minutes or until a toothpick comes out clean when inserted into the center of the muffins. Repeat the baking process with the remaining muffin batter then serve.
Notes
- Frozen cranberries can be used directly without thawing to retain the right texture and tartness.
- Store muffins in an airtight container at room temperature up to four days, placing a paper towel underneath to absorb moisture.
- Freeze fully cooled muffins in airtight containers for up to three months and thaw on the counter before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16muffins
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 126mg | 5% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 294IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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