Best 3 Cranberry Sour Cream Muffins Recipes
Indulge in the delightful flavors of cranberry and sour cream with our irresistible muffin recipes. These muffins are bursting with juicy cranberries and enveloped in a tender, moist crumb. Experience the perfect balance of tangy and sweet with each bite.
For those who prefer a classic taste, our traditional cranberry sour cream muffins offer a comforting and familiar flavor. With a simple yet satisfying combination of ingredients, these muffins are a timeless treat.
If you're looking for a more decadent indulgence, try our cranberry sour cream muffins with streusel topping. The muffins are crowned with a buttery, crumbly streusel that adds a delightful crunch and extra sweetness.
For a healthier option, our whole wheat cranberry sour cream muffins are a nutritious choice. Made with whole wheat flour and packed with cranberries, these muffins provide a wholesome and delicious way to start your day.
And for those with dietary restrictions, our gluten-free cranberry sour cream muffins are a delightful alternative. Using gluten-free flour, these muffins offer the same irresistible flavors and textures, ensuring everyone can enjoy these delectable treats.
No matter your preference, our cranberry sour cream muffin recipes guarantee a delightful and satisfying experience.
CRANBERRY-ORANGE SOUR CREAM MUFFINS
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
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
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
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)
Provided by á-45241
Number Of Ingredients 15
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.
Tips:
- Use fresh or frozen cranberries: Fresh cranberries are best for this recipe, but frozen cranberries can also be used. If using frozen cranberries, thaw them before using.
- Don't overmix the batter: Overmixing the batter will make the muffins tough. Mix just until the ingredients are combined.
- Line the muffin tins with paper liners: This will help the muffins to come out of the tins easily.
- Bake the muffins until a toothpick inserted into the center comes out clean: This will ensure that the muffins are cooked through.
- Let the muffins cool before serving: This will allow the muffins to set and the flavors to develop.
Conclusion:
These cranberry sour cream muffins are a delicious and easy-to-make breakfast or snack. They are perfect for the holiday season, but they can be enjoyed all year round. With their moist texture, tart cranberries, and tangy sour cream, these muffins are sure to be a hit with everyone who tries them.
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