SOUR CREAM-CRANBERRY MUFFINS RECIPE - (4.1/5)
Provided by á-45241
Number Of Ingredients 15
Steps:
- Lightly coat 12 regular (2-1/2-inch) muffins cups with cooking spray. Set aside. In a large mixing bowl, stir together the flour, baking powder, baking soda and salt. Cut in butter until mixture is crumbly. In a medium bowl, stir together the sour cream or yogurt, 1/2 cup sugar, milk and egg. Add to the dry ingredients and stir until just combined. Fold in the dried cranberries. Stir together the brown sugar, pecans, 2 tablespoons granulated sugar and pumpkin pie spice. Spoon half of the batter into prepared muffin cups. Sprinkle half of the nut mixture into the cups. Top with remaining batter and remaining nut mixture. Bake in a 350°F oven for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Remove from pan and serve warm.
CRANBERRY MUFFINS
Use this scratch recipe to make zesty cranberry muffins with a slight citrus accent via orange zest and orange juice.
Provided by GINGER P
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan, or use paper liners.
- Sift together flour, salt and baking powder. Set aside.
- Beat oil and sugar together until light. Add egg and beat until smooth. Add orange juice and grated zest.
- Add flour mixture and stir just until mixed. Fold in cranberries.
- Fill greased muffin pans 2/3 full. Bake at 400 degrees F (200 degrees C) for 20-25 minutes.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 20.4 g, Cholesterol 15.5 mg, Fat 5.2 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 177 mg, Sugar 6.5 g
SOURCREAM BERRY MUFFINS
Baked in greased muffin cups, this delicious treats bake up beautifully. If you like lemon or want a streusel topping, it's easy to vary this recipe to suit your fancy.-Linda Gilmore, Hampstead, Maryland
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. In another bowl, combine the eggs, sour cream, oil and vanilla. Stir into dry ingredients just until moistened., Fill greased muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Berry Cream Lemon Muffins: Prepare muffin recipe as directed, except substitute 1 cup lemon yogurt for the sour cream and add 2 teaspoon grated lemon peel with the vanilla., Berry Streusel Muffins: Prepare muffin recipe as directed. For topping, combine 3 tablespoons each all-purpose flour and quick-cooking oats, 2 tablespoons sugar and 1/8 teaspoon ground cinnamon. Cut in 2 tablespoons cold butter until crumbly. Sprinkle over muffins before baking.
Nutrition Facts : Calories 241 calories, Fat 12g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 162mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
SOUR CREAM MUFFINS
Surprisingly tasty muffins with fresh fruit. Use any type of fresh berry or chopped fresh fruit for a delightful breakfast.
Provided by sal
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a muffin pan with paper muffin liners.
- In a medium bowl, stir together the applesauce, sugar and eggs. Combine the flour and baking soda, add to the wet mixture and mix well. Stir in the sour cream, then fold in the berries. Spoon the batter into the prepared muffin cups. Cups should be at least 3/4 full.
- Bake for 12 to 15 minutes in the preheated oven, until muffins spring back when touched lightly.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 26.8 g, Cholesterol 33.5 mg, Fat 1 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 0.3 g, Sodium 89.4 mg, Sugar 15.8 g
CRANBERRY SOUR CREAM MUFFINS
This is my adopted recipe from Feb 2005. I have changed a few ingredients from when CoffeeMom and karenann000 reviewed it. I made mine in 6- 3 1/2 inch muffin cups. I find the sour cream and cranberries go so well together.Absolutely delicious. I don't find it needs any addition flavoring.
Provided by Dorel
Categories Quick Breads
Time 35m
Yield 6-12 serving(s)
Number Of Ingredients 10
Steps:
- Sift together flour, 1/4 cup sugar, baking soda and salt into bowl.
- Combine egg, sour cream, milk and oil in small bowl; blend well.
- Add all at once to dry ingredients, stirring just enough to moisten.
- Combine cranberries and 1/2 cup sugar; stir into batter.
- Spoon batter into greased 3 1/2-inch muffin-pan cups, filling equally, or use 12 cup 2 1/2 inch muffin pan.
- Bake in 375°F oven 20 minutes for 12 muffins and 30 minutes for 6 muffins or until golden brown.
- Good hot or cold with butter, easy to reheat in micro.
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.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts :
CRANBERRY CRUMB MUFFINS
In these tender muffins, a crunchy topping adds nice textural contrast, and supertart cranberries keep the sweetness balanced. Fresh or frozen cranberries work well, but if using frozen cranberries, do not thaw them before they go into the batter. The batter may seem extra stiff from the cold berries, but it will bake up just fine. (They may need an extra minute or two in the oven.) Blueberries, raspberries, blackberries or a mix of the three would be lovely. If you use berries, you can expect some color streaking, but they will taste great. Chopped up in-season peaches or plums would be tasty, too. Use a spring-loaded ice cream scoop to portion muffin batter into the prepared pan: It's easy, quick and helps to keep the muffins the same size.
Provided by Samantha Seneviratne
Categories snack, quick breads, dessert
Time 50m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Heat the oven to 375 degrees. Line a standard 12-cup muffin tin with liners.
- Prepare the crumb mixture: In a medium bowl, whisk together the flour, brown sugar, cinnamon and salt. Add the butter, and stir to combine.
- Prepare the muffins: In a separate medium bowl, whisk together the flour, baking powder, salt and baking soda. Add the cranberries and pecans, and gently toss to combine.
- In a small bowl, mix together the sour cream and the milk. In a large bowl, with an electric mixer, beat the butter and sugar until fluffy, about 3 minutes. Beat in the eggs, one at a time.
- Fold the flour mixture into the butter mixture. Fold in the sour cream mixture. Divide the batter evenly between the muffin cups. Squeeze the crumb mixture to create clumps of varying size, and sprinkle evenly over the tops. (It's OK if some of the crumb mixture lands on the tray.)
- Bake the muffins until they are puffed and set, and a toothpick inserted into the center comes out clean, 26 to 30 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.
CRANBERRY ALMOND SOUR CREAM MUFFINS
Make and share this Cranberry Almond Sour Cream Muffins recipe from Food.com.
Provided by Michelle Berteig
Categories Quick Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees F. Line muffin pans with paper baking cups.
- Mix flour, sugar, baking powder, baking soda and salt in a large bowl.
- Break eggs into another bowl. Whisk in butter, sour cream and almond extract. When blended, stir in 1/2°C almonds.
- Pour egg mixture over dry ingredients and mix just until blended.
- Spoon 2 scant T. of batter into each baking cup. Top with a level T. of cranberry sauce and then with remaining batter. Sprinkle with remaining almonds.
- Bake 30-35 minutes or until brown and springy to the touch. Let stand for 20 minutes before removing from muffin cups.
Nutrition Facts : Calories 310.7, Fat 14.6, SaturatedFat 6.3, Cholesterol 74.5, Sodium 229, Carbohydrate 39.7, Fiber 1.8, Sugar 19.7, Protein 6.4
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