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Cranberry Muffins
SUBMITTED BY:
Leona Luecking
"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."
RECIPE RATING:
Read Reviews
(29)
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PREP TIME
15 Min
COOK TIME
20 Min
READY IN
35 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
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
TOPPING:
2 tablespoons sugar
1/8 teaspoon ground nutmeg
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DIRECTIONS
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 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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REVIEWS
Reviewed on Dec. 6, 2007 by
Tryna P.
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Tryna P.
Dec. 6, 2007
This recipe is great - after reading the reviews I made the following changes: I used 1/2 cup brown sugar instead of white. I used extra cranberries and 1/2 cup orange juice from fresh oranges. I also substituted 1/2 of the butter with olive oil. I baked the muffins at 375 and they came out perfect. I also made a bundt with this recipe - baked at 375 for 40 minutes - also turned out perfect. I think next time I will try adding some pecans - I love how pecans and cranberries go together. Thanks for the great recipe. I'll make it as much as I can during the season. After January we don't get any cranberries around here - fresh or frozen.
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5 users found this review helpful
This recipe is great - after reading the reviews I made the following changes: I used 1/2 cup...
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Reviewed on Apr. 19, 2007 by DIANAMC
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DIANAMC
Apr. 19, 2007
These came out way too brown/done using a regular (not "mini") muffin pan. Either use a large muffin pan, or lower the oven temp. My husband loved them, and they did have a good flavor, but I like my muffins light in color. Next time I will lower my oven temp to 375 degrees and put timer on for 5 minutes less cooking time.
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5 users found this review helpful
These came out way too brown/done using a regular (not "mini") muffin pan. Either use a large...
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Reviewed on Jan. 6, 2007 by Lana P.
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Lana P.
Jan. 6, 2007
This was a wonderful recipe, and I halfed it to make only 6 large muffins. To improvise and add some flavor I grated about an 1/2 teaspoon of nutmeg & cinnamon, and about 1 heaping teaspoon of fresh grated lemon rind. Instead of the sour cream, I used plain vanilla yogurt. Yum! I also took 1 full cup of whole cranberries, still frozen from the the freezer. I didn't even bother with the cinnamon sugar topping. These golden brown muffins came out bursting with flavor. Just Fabulous!
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5 users found this review helpful
This was a wonderful recipe, and I halfed it to make only 6 large muffins. To improvise and...
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Reviewed on Nov. 1, 2006 by
Renee
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Renee
Nov. 1, 2006
Delish! They bake up wonderfully, light and fluffy. I used cinnamon instead of nutmeg. I also found the batter to be very thick, more like a scone dough, so I thinned it with orange juice. I used a generous cup of cranberries and thought that was plenty.
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5 users found this review helpful
Delish! They bake up wonderfully, light and fluffy. I used cinnamon instead of nutmeg. I...
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Reviewed on Oct. 13, 2006 by
Mrs. Deb
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Mrs. Deb
Oct. 13, 2006
Lovely texture, rose beautifully, nice flavour. Everyone that ate one commented on how good they were. I would add a few more cranberries next time for increased flavour.
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5 users found this review helpful
Lovely texture, rose beautifully, nice flavour. Everyone that ate one commented on how good...
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Reviewed on Oct. 21, 2007 by lexiesmommy
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lexiesmommy
Oct. 21, 2007
These were AWESOME. Made a few changes, of course. I added 1/2 c. more cranberries, used brown sugar, added some lemon zest, used non-fat yogurt instead of the sour cream and added enough milk to make it more like cake dough. I topped them with organic sugar and lemon juice and baked them @ 350. They were fluffy and moist and so good.
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4 users found this review helpful
These were AWESOME. Made a few changes, of course. I added 1/2 c. more cranberries, used brown...
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Reviewed on Dec. 30, 2006 by GINAGINA
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GINAGINA
Dec. 30, 2006
The first time I made these they tasted just OK and they rose up very nicely. Since I'm not a nutmeg fan, I changed the receipe and the second time they came out dynamite! Here are my changes: Use 1/4 cup butter and 1/4 cup applesauce (believe me, you won't miss the extra fat and cals); substitute almond extract for vanilla; don't bother chopping the cranberries; and omit the nutmeg completely. My husband enjoyed them both ways :)
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4 users found this review helpful
The first time I made these they tasted just OK and they rose up very nicely. Since I'm not a...
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Reviewed on Nov. 20, 2007 by
MegWin
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MegWin
Nov. 20, 2007
These muffins were excellent! I lowered the oven temp to 375 and they came out perfect. I also used this recipe for mini muffins, and I lowered the oven temp to 350 because my pans are dark and tend to brown things too much. They came out perfect again. The batter is thick, but makes wonderful muffins.
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3 users found this review helpful
These muffins were excellent! I lowered the oven temp to 375 and they came out perfect. I also...
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Reviewed on Dec. 9, 2006 by Sharon
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Sharon
Dec. 9, 2006
These turned out pretty good, they rose well and the texture was great. I added a few more cranberries as another reviewer recommended and I also added 3/4 cup chopped pecans. The taste was ok, but not as good as other recipes I've tried. Maybe adding some orange zest would help a little?
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3 users found this review helpful
These turned out pretty good, they rose well and the texture was great. I added a few more...
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Reviewed on Jan. 31, 2008 by louise
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louise
Jan. 31, 2008
I loved this recipe. Best muffins I've ever made! Two things: wrong time of year for cranberries (or fresh fruit period). A cup of frozen bing cherries was wonderful. Also, i substituted 1/2 of the butter with applesauce to make it a bit healthier and used a bit less sugar than the recipe called for and they turned out really well (didn't taste lo-fat at all). Thanks for the recipe.
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2 users found this review helpful
I loved this recipe. Best muffins I've ever made! Two things: wrong time of year for...
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