Cranberry Sour Cream Muffins

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5 from 2 votes

Cranberry Sour Cream Muffins

Course Side Dish

Cuisine American

Keyword cranberry, fresh cranberries, muffins, sour cream

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings muffins

Calories 209kcal

Author Sheryl

Ingredients

Wet Ingredients:

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

Dry Ingredients:

1 tsp baking soda
1 tsp baking powder
2.5 C all purpose flour
1/2 tsp salt

Fold In

2 C cranberries fresh or frozen, plus a few extra for the tops

Optional Topping for Muffins:

1/4 C sugar

Instructions

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!

Notes

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.

Nutrition