Best 3 Sour Cream Cranberry Muffins Recipes

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Step into the world of culinary delight with our exploration of the tantalizing "Sour Cream Cranberry Muffins"! These delectable treats are a harmonious blend of tart and sweet, offering a delightful burst of flavor in every bite. Whether you're a seasoned baker or just starting your culinary journey, this article will guide you through the process of creating these muffins, ensuring a perfect balance of flavors and textures. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking adventure!

Here are our top 3 tried and tested recipes!

CRANBERRY-ORANGE SOUR CREAM MUFFINS



Cranberry-Orange Sour Cream Muffins image

Make and share this Cranberry-Orange Sour Cream Muffins recipe from Food.com.

Provided by Charlotte J

Categories     Quick Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 11

1 cup sugar
1 egg
1/2 cup milk
1/2 cup sour cream
1/3 cup canola oil
2 1/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups cranberries, chopped
1 tablespoon orange zest, finely grated

Steps:

  • In a mixing bowl, beat together sugar and egg.
  • Add milk, sour cream and oil.
  • In another bowl, combine flour, baking powder, baking soda and salt.
  • Add to wet ingredients just until blended then fold in cranberries and orange zest.
  • Pour batter into greased or paper-lined muffin cups.
  • Bake at 375 degrees for 15 to 18 minutes or until muffins test done.
  • Remove muffins from cups to a wire rack.
  • Let cool before frosting.

CRANBERRY SOUR CREAM MUFFINS



Cranberry Sour Cream Muffins image

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.

Provided by Dorel

Categories     Quick Breads

Time 35m

Yield 6-12 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

SOUR CREAM-CRANBERRY MUFFINS RECIPE - (4.1/5)



Sour Cream-Cranberry Muffins Recipe - (4.1/5) image

Provided by á-45241

Number Of Ingredients 15

Nonstick cooking spray
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
1 (8-ounce) carton dairy sour cream or plain yogurt
1/2 cup granulated sugar
1/2 cup milk
1 egg, lightly beaten
3/4 cup dried cranberries
1/4 cup brown sugar, packed
1/4 cup pecans, chopped
2 tablespoons granulated sugar
1 teaspoon pumpkin pie spice

Steps:

  • Lightly coat 12 regular (2-1/2-inch) muffins cups with cooking spray. Set aside. In a large mixing bowl, stir together the flour, baking powder, baking soda and salt. Cut in butter until mixture is crumbly. In a medium bowl, stir together the sour cream or yogurt, 1/2 cup sugar, milk and egg. Add to the dry ingredients and stir until just combined. Fold in the dried cranberries. Stir together the brown sugar, pecans, 2 tablespoons granulated sugar and pumpkin pie spice. Spoon half of the batter into prepared muffin cups. Sprinkle half of the nut mixture into the cups. Top with remaining batter and remaining nut mixture. Bake in a 350°F oven for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Remove from pan and serve warm.

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Tips:

  • Use Fresh Cranberries: Opt for fresh cranberries over dried ones to ensure the best flavor and texture in your muffins.
  • Coating Cranberries in Flour: Before adding the cranberries to the muffin batter, coat them in a bit of flour. This will help prevent them from sinking to the bottom of the muffins.
  • Don't Overmix the Batter: Overmixing the batter can result in tough muffins. Mix just until the ingredients are combined.
  • Fill Muffin Cups Evenly: Ensure that you evenly distribute the batter among the muffin cups to achieve consistent muffin sizes.
  • Baking Time and Temperature: Bake the muffins at a temperature of 375°F for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Cooling Before Serving: Allow the muffins to cool for a few minutes in the muffin pan before transferring them to a wire rack to cool completely.
  • Storing and Freezing: Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months.

Conclusion:

Indulge in the deliciousness of homemade sour cream cranberry muffins with these easy-to-follow recipes. Whether you prefer classic muffins, muffins with a streusel topping, or gluten-free options, there's a recipe here for every taste. Remember to use fresh cranberries, coat them in flour before adding them to the batter, and avoid overmixing. Bake the muffins at the right temperature and time, and let them cool before enjoying. With these tips and recipes, you'll create scrumptious and delectable cranberry muffins that will impress your family and friends.

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