Cranberry Sour Cream Muffins

photo by Dorel




- 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
- Sift together flour, 1/4 cup sugar, baking soda and salt into bowl.
- Combine egg, sour cream, milk and oil in small bowl; blend well.
- Add all at once to dry ingredients, stirring just enough to moisten.
- Combine cranberries and 1/2 cup sugar; stir into batter.
- Spoon batter into greased 3 1/2-inch muffin-pan cups, filling equally, or use 12 cup 2 1/2 inch muffin pan.
- Bake in 375°F oven 20 minutes for 12 muffins and 30 minutes for 6 muffins or until golden brown.
- Good hot or cold with butter, easy to reheat in micro.
Reviews
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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.
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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.
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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!
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Tweaks
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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!
RECIPE SUBMITTED BY
<p>.I would like to thank all the members who have been so kind as to write a review for my recipes. I am unable to respond to anyone. Thanks for trying them. <br />You can contact me at dorel34 at gmail.com. Use the @ sign and no spaces.</p>