Baking: Cranberry Muffins

14 Jan

Cranberry Muffins by Leona Luecking on Allrecipes

(photo: allrecipes)

I had fresh cranberries leftover from the Cranberry-Pumpkin Cookies we made at Christmas and I didn’t want them to go to waste – so what to do… make muffins!  Easy, yummy recipe – we ate them up!


  • 1/2 cup butter or margarine, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup 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
  • 2 tablespoons sugar
  • 1/8 teaspoon ground nutmeg


In a mixing 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 cranberries. Fill greased or paper-lined muffin cups two thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 400 degrees F for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove to a wire rack.

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Posted by on January 14, 2012 in Recipes, Reviews


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