Cranberry Sour Cream Muffins

  • Prep Time: 15 mins
  • Total Time: 35 mins
  • Servings: 6-12
  • About This Recipe

    “This is my adopted recipe from Feb 2005. I have changed a few ingredients from when CoffeeMom and karenann000 reviewed it. I made mine in 6- 3 1/2 inch muffin cups. I find the sour cream and cranberries go so well together.Absolutely delicious. I don’t find it needs any addition flavoring.”

    Ingredients

  • 2cupsall-purpose flour
  • 1/4 cupsugar
  • 3/4 teaspoonbaking soda
  • 1/4 teaspoonsalt
  • 1largeegg, Slightly Beaten
  • 3/4 cupsour cream
  • 1/4 cupmilk
  • 1/4 cupvegetable oil
  • 1 1/2 cupsraw cranberries, Chopped or whole, your preference
  • 1/2 cupsugar
  • Directions

  • Sift together flour, 1/4 cup sugar, baking soda and salt into bowl.
  • Combine egg, sour cream, milk and oil in small bowl; blend well.
  • Add all at once to dry ingredients, stirring just enough to moisten.
  • Combine cranberries and 1/2 cup sugar; stir into batter.
  • Spoon batter into greased 3 1/2-inch muffin-pan cups, filling equally, or use 12 cup 2 1/2 inch muffin pan.
  • Bake in 375°F oven 20 minutes for 12 muffins and 30 minutes for 6 muffins or until golden brown.
  • Good hot or cold with butter, easy to reheat in micro.
  • Reviews

  • “Good and simple.I used dried cherries, reconstituted and also used SOURED cream (had some heavy whipping cream that had gone bad and used it for this).SPECTACULAR muffins.Would probably add some nuts maybe cinnamon next time, but are very good.”

  • “Thanks Dorel.I doubled the recipe – with that in mind: I subbed 2c. WW flour in place of 2c white, I added about 1/2-3/4c strawberry banana juice to moisten the batter more (WW flour makes the batter even more thick), I chopped my frozen cranberries in my food processor (that will wake everyone up!) and I used vanilla rice milk instead of cow’s milk b/c that is what I had on hand.So filling my muffin cups up to a “fat halfway” I was able to get 3 dozen muffins out of this doubled recipe.I’m thrilled!Bake time was about 25-30 min, prob b/c the cranberries were frozen and made the batter really chilly!Moist and delicious!Thanks!”

  • “My girlfriend went crazy over these.I chopped up 3/4 C pecans in the blender, removed and then blended batter ingredients, so I did not encounter thickness problem reported by others.Lastly, add the cranberrys and pecans (do not blend) and pour into muffin cups.”

  • “Very moist and not too sweet muffin.I used dried cranberry and just add some hot water to soften them up.I made mini muffins and they needed only about 12-15 mins.They also freeze well.”

  • “A tasty muffin but not as fluffy as I expected.Next time I would add more liquid as previously said to thin out the batter a little bit.Overall we enjoyed them and will try these again.”

  • “These turned out very tasty, I did have to add and extra 1/8 cup milk as the batter was too think, but overall they turned out fine. I did use about 2 cups of cranberries as that is what I had left in a bag in the freezer.”

  • “Delicious!Never-ever had cranberry muffins, but once I saw the picture I had to try them.Took a few to the school for the teachers on Friday; I ate the rest with my husband and kids.Gonna make more tomorrow! SUPER!!”

  • “Yum! I love fresh cranberries and these wonderful muffins are chock full of them! They were even better the next day. Batter is pretty stiff. I used lowfat sour cream with good results. Thanks, Dorel, for taking in this recipe without a home, and sharing it with the rest of us!”

  • “This is a simple but yummy recipe.”

  • “I tried the version with butter and not with sour milk.It came out pretty decent-tasting (but only when hot and with jam) and was a relatively simple recipe.However, this produces a crumbly sconelike item instead of a muffin.I’d skip the muffin tin altogether–getting the stuff out of the muffin tin without crumbling was a nightmare.The batter’s pretty solid so dropping spoonfuls on a sheet shouldn’t be a problem.”

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