Reviewed: May 3, 2012

These muffins get 5 stars for looks and taste. They are refreshing and comforting at the same time. I do substitute plain yogurt for the sour cream, just because that is what I had on hand the first time I made them.

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Reviewer:

Danielle

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Reviewed: Mar. 7, 2012

These were fine but I didn't care for the dense muffin that it produced. I also think that some of the white sugar should be substituted for brown sugar and more cranberries added.

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Reviewer:

riz

Living In: Chapin, South Carolina, USA

Reviewed: Jan. 28, 2012

Excellent muffins. Made them gluten free using a combo of brown rice flour, tapioca starch and potato starch in lieu of the flour. Came out perfect - really light. Next time I am going to try to reduce the fat and sugar.

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SKRISTAND

Reviewed: Jan. 15, 2012

good, but I think they would have been much better with the addition of cinnamon and/or cloves

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jennaucla

Reviewed: Jan. 7, 2012

Excellent muffins, used 1/2 tsp. almond extract as another reader suggested, just perfect! I will be making these over and over, thanks Marilyn!

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Reviewer:

Carrie

Home Town: Ladysmith, British Columbia, Canada

Living In: Pitt Meadows, British Columbia, Canada

Reviewed: Nov. 24, 2011

Very good recipe, I used fresh cranberries, cut in half, and I used a full cup. I used what my hubby and I call my big- muffin pans and got six of those and six regular muffins.

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Reviewer:

Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Ooltewah, Tennessee, USA

Reviewed: Nov. 18, 2011

I made these muffins as directed and they came out good. However, I love the flavor of orange with cranberries; so I'm going to add orange zest and change the nutmeg to cinnamon the next time.

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Reviewer:

Joyce in NC

Reviewed: Nov. 7, 2011

I guess I'm one of the few who made these muffins following the recipe precisely - therefore, you can add, eliminate or substitute ingredients to your liking confidently based on my experience. The butter lends its great flavor and, combined with the sour cream, makes these muffins rich and moist. Chopping the cranberries coarsely worked well, and I loved the fine sugar/nutmeg topping as opposed to a demerera or raw sugar. The pecans were a compatible addition but could easily be omitted. So many cranberry muffin or quick bread recipes contain orange juice and zest and I liked the fact this one didn't. They rose high with nice, rounded domes. If I had any criticism at all, it would be only that I found the nutmeg just a llittle too bold, but that might be purely subjective. Bottom line, this is a fine recipe that works well as is, requiring no modifications.

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Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Nov. 6, 2011

Fantastic muffin recipe! The only changes I made was increasing the vanilla to 1 tbsp., adding 1 tbsp. orange rind, adding a pinch of clove, and increasing the nutmeg to 1 tsp. I made 24 mini muffins and 9 large muffins. I also topped them off with Simple Orange Glaze from this site. Absolutely moist & delicious! I will definitely be making these again. Thanks for sharing!

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Reviewer:

deanna

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Boston, Massachusetts, USA

Reviewed: Oct. 16, 2011

We tried this recipe last weekend and it was just fabulious. But this weekend we made them again and added one tablespoon of orange zest. Wow it really brought out the flavor of the cranberrys big time. Try it next time it is great. This was the best.

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