Saturday, April 04, 2015

Cranberry Muffins

Cranberry Muffins 

312g (2 1/2 cup) flour
2 tsp baking powder
226g (1 cup) white sugar
2 large eggs, lightly beaten
76g (2/3 stick) butter, melted and cooled
230g (1 cup) sour cream
1 tsp vanilla extract
300g cranberries, frozen
1 tbsp flour
Sugar, to sprinkle (optional)

1) Preheat oven to 200C / 400F. Line 12 muffin cups with muffin liners. Set aside.

2) In a large bowl, combine together flour, baking powder and sugar. Set aside.

3) In a small bowl, whisk together eggs, melted butter, sour cream and vanilla extract. Mix the wet ingredients to the dry ones. Stir just until combined.

4) In a small bowl, mix together cranberries and 1 tablespoon of flour. Mix them into the batter. 

5) Divide the batter among muffin cups and sprinkle the tops with some granulated sugar. Bake for about 25 minutes or until nicely puffed and golden brown on top.

6) Cool before serving. I also made a simple icing sugar glaze: mix a cup of icing sugar with a few tablespoons of water and drizzle onto the cooled muffins.

Recipe by collecting memories


  1. I just made these and they are so good. I probably used too much flower though because it felt really thick, but I put in a third of a stick of butter and they came out good.

  2. I’ve made these many times. My coworkers now aren’t happy with any other muffins. I did tweak the recipe a little. I use 1 1/2 cups cranberries, 1 1/2 cups blueberries and add 1 1/2 cups chopped walnuts! Yummy!


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