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    You are in: Home / Recipes / Cranberry Sour Cream Muffins Recipe
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    Cranberry Sour Cream Muffins

    Cranberry Sour Cream Muffins. Photo by Dorel

    1/3 Photos of Cranberry Sour Cream Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Dorel's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Sift together flour, 1/4 cup sugar, baking soda and salt into bowl.
    2. 2
      Combine egg, sour cream, milk and oil in small bowl; blend well.
    3. 3
      Add all at once to dry ingredients, stirring just enough to moisten.
    4. 4
      Combine cranberries and 1/2 cup sugar; stir into batter.
    5. 5
      Spoon batter into greased 3 1/2-inch muffin-pan cups, filling equally, or use 12 cup 2 1/2 inch muffin pan.
    6. 6
      Bake in 375°F oven 20 minutes for 12 muffins and 30 minutes for 6 muffins or until golden brown.
    7. 7
      Good hot or cold with butter, easy to reheat in micro.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on August 18, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 13, 2009

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 11, 2008

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for Cranberry Sour Cream Muffins

    Serving Size: 1 (74 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 419.9
     
    Calories from Fat 150
    35%
    Total Fat 16.7 g
    25%
    Saturated Fat 5.4 g
    27%
    Cholesterol 49.3 mg
    16%
    Sodium 287.4 mg
    11%
    Total Carbohydrate 61.4 g
    20%
    Dietary Fiber 2.2 g
    8%
    Sugars 26.1 g
    104%
    Protein 6.6 g
    13%

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