Tender Cranberry Muffins Recipe

4 1 2
Tender Cranberry Muffins Recipe
Tender Cranberry Muffins Recipe photo by Taste of Home
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Tender Cranberry Muffins Recipe

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4 1 2
Publisher Photo
I always make these delicately flavored muffins for the holidays. With tart ruby cranberries peeking out and a sugar-and-spice topping, they don't last long.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup (8 ounces) sour cream
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup chopped fresh or frozen cranberries
  • TOPPING:
  • 2 tablespoons sugar
  • 1/8 teaspoon ground nutmeg

Directions

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. Yield: 1 dozen.
Originally published as Cranberry Muffins in Country Woman Christmas 1997 , p13

Nutritional Facts

1 each: 274 calories, 12g fat (7g saturated fat), 69mg cholesterol, 233mg sodium, 37g carbohydrate (20g sugars, 1g fiber), 4g protein.

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup (8 ounces) sour cream
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup chopped fresh or frozen cranberries
  • TOPPING:
  • 2 tablespoons sugar
  • 1/8 teaspoon ground nutmeg
  1. 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. Yield: 1 dozen.
Originally published as Cranberry Muffins in Country Woman Christmas 1997 , p13

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Josea53 User ID: 516910 222253
Reviewed Mar. 7, 2015

"I have made these often and then lost the recipe. Searched on line until I found this one and said "yes, this is the one, because it has you folding in the sour cream in 2 different places in the recipe". This really needs to be corrected."

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