Cranberry Sour Cream Muffins Recipe

These delightful Cranberry Sour Cream Muffins are a family favorite, perfected over time! A burst of tart cranberries perfectly complements the creamy richness of sour cream in these tender, moist muffins. This recipe, adapted from a 2005 classic, delivers a simple yet unforgettable treat – perfect for breakfast, brunch, or an afternoon snack. Enjoy warm with butter or cold straight from the pan!

Prep Time 15 mins
Cook Time 35 mins
Calories 419.9 kcal
Protein 13g
Rating 4.4 (11 Reviews)
Cranberry Sour Cream Muffins 35

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cranberry Sour Cream Muffins

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How to Make Cranberry Sour Cream Muffins

  1. Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin (3 1/2-inch cups) or a 12-cup muffin tin (2 1/2-inch cups).
  2. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  3. In a separate bowl, whisk together 1 large egg, 1 cup sour cream, 1/2 cup milk, and 1/4 cup vegetable oil.
  4. Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. In a small bowl, combine 1 cup fresh or frozen cranberries and 1/2 cup granulated sugar.
  6. Fold the cranberry mixture into the muffin batter.
  7. Fill muffin cups about 2/3 full.
  8. Bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean. (20 minutes for 12 muffins in a standard muffin tin, 30 minutes for 6 muffins in larger cups).
  9. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature with butter.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

104g

Fat

27g

Carbs

20g

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