Fall flavors galore in these Cranberry Sour Cream Muffins – bakery sweet, soft, and fluffy muffins topped with a sprinkling of sugar and beautifully enjoyed for your next breakfast!
The onset of pumpkin “everything” around the end of August/beginning of September is typically the first of many signs that the weather is cooling down… and that the Holiday season is upon us.
Lets not forget the cranberries though – step into any supermarket and you’ll find bags upon bags of Ocean Spray Cranberries in the produce section. As quickly as they show up in the fall, they also disappear quite quickly too!
And that is because cranberry season runs mid-September to mid-November – during that time, you’ll find cranberries being harvested in North America for use in recipes galore.
Not only are cranberries great in muffins (such as these!) they are great survival food, too. I love dehydrating cranberries and even turning them into cranberry powder to use for recipes later on when cranberries are not in season.
Once dehydrated, they are also great added to your homemade granola recipes.
These muffins though… might just be my favorite thing to make at the present time. They’re super easy to whip up – and cranberries give them a sweet, yet tart, and unique flavor. They bake up soft and fluffy – with a bakery-like crumb.
Whether you sprinkle them with sugar before baking or bake them as-is, they’ll be a favorite with your kids – just the beautiful color alone is enough to make anyone swoon. 😍🥰
Cranberry Sour Cream Muffins
These sour cream muffins come together easily with simple ingredients + a bag of cranberries. If you have a bag and you’re itching to use it, whip up these muffins for your next breakfast!
- butter or margarine, room temperature
- granulated sugar
- all purpose flour
- baking powder and baking soda
- vanilla extract
- sour cream
- 2 full cups of cranberries plus some additional for placing on the top immediately prior to baking
Tips for making the best muffins
- I love and prefer using muffin cups for easy clean-up. These muffins bake up super in muffin cups as well.
- Don’t over-mix the batter! Add the cranberries last, and gently stir them in with a wood spoon or a large spoon.
- Fill each muffin cup 2/3 of the way to the top. Add a few single cranberries to the top of each muffin for added measure.
- Sprinkle the top of each muffin with granulated sugar prior to baking (or, if desired, skip completely!). These muffins are delicious either way!
- Use fresh or frozen cranberries. If using frozen, add them to the batter the same way you’d add fresh cranberries – stir them in with a spoon very gently prior to dividing the batter into muffin cups.
How to store these muffins
These muffins will keep at room temperature for 3-4 days, if covered. I would suggest using a tightly covered container and place a paper towel within to absorb any moisture.
Or, refrigerate the muffins and reheat gently in the microwave prior to enjoying.
Find more cranberry recipes below:
- Mini Cranberry Brie Pull-Apart Bread
- Sugar Covered Cranberries Recipe
- Cranberry Butter
- How to Dehydrate Cranberries
- Fermented Pickled Cranberries
Check out these easy Cranberry Crumb Bars, too!
Cranberry Sour Cream Muffins
- 1/2 C margarine or butter
- 1.25 C granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 3/4 C sour cream
- 1/2 C milk
- 1 tsp baking soda
- 1 tsp baking powder
- 2.5 C all purpose flour
- 1/2 tsp salt
- 2 C cranberries fresh or frozen, plus a few extra for the tops
Optional Topping for Muffins:
- 1/4 C sugar
- Cream butter (or, margarine) and sugar until well blended.
- Add eggs, vanilla extract, sour cream and milk and mix on high until very light and fluffy.
- Add dry ingredients to the fluffy mixture, and mix on low (or, by hand) until all ingredients incorporate well. Do not over-mix.
- Gently fold in cranberries.
- Line muffin tray with muffin cups or spray with cooking spray. Fill each cup 2/3 full with batter. Sprinkle with sugar (optional).
- Bake at 400 degrees for 15 minutes or until the tops start to turn light golden brown.
- Remove from the oven and repeat steps 5 and 6 until batter is exhausted. Recipe makes 18 muffins (but can vary based on the size of your muffins and the muffin tin you use).
- Enjoy your muffins!
How to store these muffinsThese muffins will keep at room temperature for 3-4 days, if covered. I would suggest using a tightly covered container and place a paper towel within to absorb any moisture. Or, refrigerate the muffins and reheat gently in the microwave prior to enjoying.
DID YOU MAKE THIS RECIPE?
If you did, please take a second to leave a comment as I’d love to know how it turned out.
I’d ask you to tag me on social media but I gave up social media several years ago and I don’t have it at all. I still love to read comments and get questions though – so don’t be afraid to leave comments on this post as I do take the time to read and respond when I can.