Cranberry Sour Cream Muffins

Submitted by Dorel

"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."

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 6-12

ingredients

• 2 cups all-purpose flour
• 1⁄4 cup sugar
• 3⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 large egg, Slightly Beaten
• 3⁄4 cup sour cream
• 1⁄4 cup milk
• 1⁄4 cup vegetable oil
• 1 1⁄2 cups raw cranberries, Chopped or whole, your preference
• 1⁄2 cup sugar

directions

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

Reviews

[cbluewall]

These turned out way better than I thought they would when I realized the batter was way too thick to even mix. I adjusted by adding another 1/2 cup of liquid (milk). Since the batter was still very thick I baked them at 350 instead of 375 for 25 minutes. I used whole frozen cranberries. They ended up with a nice rise and very tender but I personally think they are lacking in flavor and texture. Giving 4 stars as I'm thinking the recipe is fine, just not for me.

 

[oneworldpeace1 ..]

I loved these, but I did tweak them quite a bit. :) I used 1 cup of WW flour, 1/2 cup of rolled oats ( not instant) and 1/2 of all purpose flour instead of 2 cups of all purpose flour. I added the juice and zest of one small orange and a teaspoon of vanilla to the liquid ingredients. My cranberries were whole and slightly frozen so I added a minute to the cooking time. They came out fantastic ! Thank you very much, a perfect muffin for a snow day.

 

[Leonide M.]

They came out perfect. I used dried cranberries. I am a super beginner in baking and they turn out great!!!! I will try with chocolate chip next time my kids not big fan of cranberries.... Hubby and I are happy:)

 

[kaurorac]

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.

 

[Chef Two Hearts]

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!