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Cranberry Muffins

Cranberry Muffins

"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."
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Ingredients

35 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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Directions

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  1. 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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Reviews

Read all reviews 115
  1. 138 Ratings

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Most helpful positive review

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...

Most helpful critical review

Made the recipe "as is" and they were certainly good, but not the "WOW, these are great!" response I was hoping for. I think perhaps more cranberries would do the trick and DEFINITELY lower the ...

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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...

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 t...

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: U...

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 f...

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...

I don't ever remember eating a cranberry muffin in the past but this has to be the best cranberry muffin recipe out there. I tripled the recipe and they were all eaten within a half hour:) And n...

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 ...

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...

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 li...

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