Cranberry Muffins


I’ve been baking a lot with cranberries lately.  I don’t know what it is.  But cranberries really hit the spot for me when it comes to baked goods.  It has the perfect combination of sweet & tart.  It is the perfect addition in these lovely muffins.  These muffins are so incredibly moist (thank you, sour cream!), and are great any time of the day.

Prep time: 10 minutes
Bake time: 20-25 minutes
Yield: 12 muffins

– 1 1/2 cup all-purpose flour
– 1/2 cup sugar
– 3/4 tsp baking powder
– 3/4 tsp baking soda
– 1/4 tsp salt
– 1 large egg
– 1 cup sour cream
– 1/4 cup butter, melted
– 1 tsp vanilla extract
– 3/4 cup dried cranberries

1. Preheat oven to 350F.  In a small bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.  In a medium bowl, whisk together the egg, sour cream, butter, and vanilla extract.  Fold the dry ingredient into the egg mixture until well-blended.  Fold in the cranberries.
2. Butter or spray muffin tin.  Evenly divide the batter into the 12 cups.  Bake for 20-25 minutes, using a toothpick to see if it comes out clean.

Note:  the batter might seem a bit dough-ey and dry and less like cake batter.  Don’t worry!  You also don’t need to smooth the batter down.  During the baking process, the batter will even itself out.  Trust!

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