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
Ingredients
– 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
Method
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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