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Cranberry-Cardamom Muffins

Cranberry-Cardamom Muffins

"This cranberry muffin recipe was handed down to me from my Swedish mother and grandmother, who liked using cardamom in almost anything! You'll enjoy the light cake-like texture."
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35 m servings
Serving size has been adjusted!
Original recipe yields 24 servings

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  1. In a large bowl, combine flour, sugar, baking soda, baking powder, salt and cardamom. Add cranberries; stir to coat. In a small bowl, combine eggs, sour cream, butter and vanilla; mix well. Add to cranberry mixture; stir just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees F for 15-10 minutes or until muffins test done. Remove from pans; serve warm.

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Read all reviews 19
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This is a great recipe with just the right amount of sugar to complement the tartness of the cranberries, and the sour cream makes it moist. I would add more cardamom, but that is personal prefe...

These are some tasty muffins! Absolutely delicious! I was worried that they wouldn't turn out because I scaled the recipe all the way down to 6 servings (I'm the only muffin eater in the house),...

the batter on these is REALLY THICK! they cooked up beautifully & rose very high. i only had 1 1/2 cups of sour cream, so i added 1/2 cup plain, full fat yogurt. also, i added a bit more frozen ...

The best muffins I have made so far! Just the right amount of everything. I only cut down the sugar a bit to match our tastes. My toddler and his friends just loved it!!!Thank you Linda!

I thought these were good, but they really make a ton, so I wish I'd made less. I took some to work and I still have some leftover! I doubled the cardamom bc I love it, and I don't think it wa...

Well, I made these and FORGOT to add the sugar. That being said, they tasted pretty good, especially when I added a little frosting on top to add sweetness. So, these might also be good as unswe...

I cut the recipe down to six servings and put the batter in a mini loaf pan, only to discover I should have used two mini loaf pans. There was some serious overflow. But that was my fault. Th...

I love these! I couldn't find fresh or frozen cranberries so I used frozen blueberries. Cut the recipe in half but used all of the cardamom. The batter was really thick and I almost added some m...

These are really delicious. I tasted one when they first came out of the oven, but wasn't too impressed. I think they need to sit for a little bit to let all the flavors meld. After a few hou...

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