Cranberry Sour Cream Muffins
Start your day with the perfect balance of tart and sweet with these moist and fluffy Cranberry Sour Cream Muffins. Bursting with real cranberries in every bite, these bakery-style muffins feature the rich tang of sour cream, which ensures a tender crumb and irresistible texture. The batter is quick to assemble, making these muffins an ideal choice for busy mornings or holiday gatherings. A sprinkle of coarse sugar on top adds a delightful crunch and touch of sweetness, perfectly complementing the vibrant cranberry flavor. Whether served warm for breakfast or as a snack, these muffins are a flavorful treat everyone will love. Easy to make and ready in under 40 minutes, they’re your new go-to recipe for the season!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup sour cream
- 0.5 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1.5 cups fresh or frozen cranberries, roughly chopped
- 2 tablespoons optional: coarse sugar for topping
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease the muffin cups well.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
In another bowl, whisk together the sour cream, melted butter, eggs, and vanilla extract until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the chopped cranberries to distribute them evenly throughout the batter.
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle a little coarse sugar on top of each muffin for extra crunch and sweetness.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.7 g | 198% | |
| Saturated Fat | 94.7 g | 474% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 2430 mg | 106% | |
| Total Carbohydrate | 417.1 g | 152% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 204.1 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 444 mg | 34% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 662 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
