Best 6 Cranberry Muffins With Sour Cream Recipes

SOURCREAM BERRY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. In another bowl, combine the eggs, sour cream, oil and vanilla. Stir into dry ingredients just until moistened., Fill greased muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Berry Cream Lemon Muffins: Prepare muffin recipe as directed, except substitute 1 cup lemon yogurt for the sour cream and add 2 teaspoon grated lemon peel with the vanilla., Berry Streusel Muffins: Prepare muffin recipe as directed. For topping, combine 3 tablespoons each all-purpose flour and quick-cooking oats, 2 tablespoons sugar and 1/8 teaspoon ground cinnamon. Cut in 2 tablespoons cold butter until crumbly. Sprinkle over muffins before baking.

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

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.

CRANBERRY SOUR CREAM MUFFINS

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.

CRANBERRY ALMOND SOUR CREAM MUFFINS

Steps:

• Heat oven to 375 degrees F. Line muffin pans with paper baking cups.
• Mix flour, sugar, baking powder, baking soda and salt in a large bowl.
• Break eggs into another bowl. Whisk in butter, sour cream and almond extract. When blended, stir in 1/2°C almonds.
• Pour egg mixture over dry ingredients and mix just until blended.
• Spoon 2 scant T. of batter into each baking cup. Top with a level T. of cranberry sauce and then with remaining batter. Sprinkle with remaining almonds.
• Bake 30-35 minutes or until brown and springy to the touch. Let stand for 20 minutes before removing from muffin cups.

CRANBERRY-ORANGE SOUR CREAM MUFFINS

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.

TENDER CRANBERRY MUFFINS

Steps:

• In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Fold in sour cream. Combine flour, baking powder, baking soda, nutmeg and salt; stir into the creamed mixture just until moistened. Fold in sour cream. Combine flour, baking powder, baking soda, nutmeg and salt; stir into the creamed mixture just until moistened. Fold in cranberries. Fill greased or paper-lined muffin cups two thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 400° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove to a wire rack.