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Tender Cranberry Muffins

 Tender Cranberry Muffins
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.
12 ServingsPrep: 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 King Arthur Unbleached 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.

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Tender Cranberry Muffins (continued)

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