Ingredients for Cranberry Sour Cream Muffins
- All Purpose Flour
- 3/4 cup granulated sugar (1/4 cup + 1/2 cup)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 cup sour cream
- 1/2 cup milk
- Vegetable Oil
- Raw Cranberries
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cranberry Sour Cream Muffins? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Cranberry Sour Cream Muffins
- 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).
- 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.
- In a separate bowl, whisk together 1 large egg, 1 cup sour cream, 1/2 cup milk, and 1/4 cup vegetable oil.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- In a small bowl, combine 1 cup fresh or frozen cranberries and 1/2 cup granulated sugar.
- Fold the cranberry mixture into the muffin batter.
- Fill muffin cups about 2/3 full.
- 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).
- 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