Sour Cream-Cranberry Muffins Recipe

Name: Sour Cream-Cranberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups all-purpose flour; 2 teaspoons baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; ¼ cup butter; 1 (8 ounce) carton sour cream; ½ cup granulated sugar; ½ cup milk; 1 egg, slightly beaten; ¾ cup dried cranberries; ¼ cup packed brown sugar; ¼ cup chopped pecans; 2 tablespoons granulated sugar; 1 teaspoon pumpkin pie spice

Servings: persons

1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup butter
1 (8 ounce) carton sour cream
½ cup granulated sugar
½ cup milk
1 egg, slightly beaten
¾ cup dried cranberries
¼ cup packed brown sugar
¼ cup chopped pecans
2 tablespoons granulated sugar
1 teaspoon pumpkin pie spice

1
Lightly coat 12 regular muffin cups with cooking spray and set aside.
2
In a large mixing bowl, stir together the flour, baking powder, baking soda and salt.
3
Cut in butter until mixture is crumbly.
4
In a medium bowl, stir together the sour cream, 1/2 cup sugar, milk and egg.
5
Add to the dry ingredients and stir until just combined.
6
Fold in dried cranberries.
7
Stir together the brown sugar, pecans, 2 tbsp granulated sugar and pumpkin pie spice.
8
Spoon half of the batter into prepared muffin cups.
9
Sprinkle half of the nut mixture into the cups.
10
Top with remaining batter and remaining nut mixture.
11
Bake in a 350F oven for 20 to 25 minutes or until a toothpick inserted in center comes out clean.
12
Cool 10 minutes in pan on wire rack.
13
Remove from pan and serve warm.

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ½ cups all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt, and more.

Yes, Sour Cream-Cranberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream-Cranberry Muffins

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