Sour Cream Cranberry Muffins Recipe 415 Recipes

SOUR CREAM-CRANBERRY MUFFINS RECIPE - (4.1/5)

Steps:

• Lightly coat 12 regular (2-1/2-inch) muffins cups with cooking spray. Set aside. In a large mixing bowl, stir together the flour, baking powder, baking soda and salt. Cut in butter until mixture is crumbly. In a medium bowl, stir together the sour cream or yogurt, 1/2 cup sugar, milk and egg. Add to the dry ingredients and stir until just combined. Fold in the dried cranberries. Stir together the brown sugar, pecans, 2 tablespoons granulated sugar and pumpkin pie spice. Spoon half of the batter into prepared muffin cups. Sprinkle half of the nut mixture into the cups. Top with remaining batter and remaining nut mixture. Bake in a 350°F oven for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Remove from pan and serve warm.

CRANBERRY SOUR CREAM MUFFINS

Steps:

• Sift together flour, 1/4 cup sugar, baking soda and salt into bowl.
• Combine egg, sour cream, milk and oil in small bowl; blend well.
• Add all at once to dry ingredients, stirring just enough to moisten.
• Combine cranberries and 1/2 cup sugar; stir into batter.
• Spoon batter into greased 3 1/2-inch muffin-pan cups, filling equally, or use 12 cup 2 1/2 inch muffin pan.
• Bake in 375°F oven 20 minutes for 12 muffins and 30 minutes for 6 muffins or until golden brown.
• Good hot or cold with butter, easy to reheat in micro.

CRANBERRY-ORANGE SOUR CREAM MUFFINS

Steps:

• In a mixing bowl, beat together sugar and egg.
• Add milk, sour cream and oil.
• In another bowl, combine flour, baking powder, baking soda and salt.
• Add to wet ingredients just until blended then fold in cranberries and orange zest.
• Pour batter into greased or paper-lined muffin cups.
• Bake at 375 degrees for 15 to 18 minutes or until muffins test done.
• Remove muffins from cups to a wire rack.
• Let cool before frosting.

SOUR CREAM MUFFINS

Steps:

• Heat oven to 400 degrees F.
• Mix flour, baking powder and baking powder in a large bowl. Cut in butter until mixture resembles coarse crumbs then make a well in center of mixture.
• Beat egg in a small bowl; add sour cream and milk.
• Add to flour mixture, mixing just until moistened.
• Spoon into greased muffin pans until cups are about 2/3 full. Or grease pans and the surface around the pan as well, filling cups all the way, this will produce muffins with larger tops, though less muffins.
• Bake for 15 minutes or until lightly browned.

SOUR CREAM CRANBERRY BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Combine oats and 1-1/2 cups flour; add to the creamed mixture until blended. Set aside 1-1/2 cups for topping. , Press remaining crumb mixture into an ungreased 13x9-in. baking pan. Bake 10-12 minutes or until lightly browned., Meanwhile, in a large bowl, combine the cranberries, sour cream, sugar, egg, lemon peel, vanilla and remaining flour. Spread evenly over crust. Sprinkle with reserved crumb mixture. , Bake 20-25 minutes or until lightly browned. Cool on a wire rack. Refrigerate leftovers.

SOUR CREAM STRAWBERRY MUFFINS

Steps:

• Mix together dry ingredients.
• Mix together eggs, melted butter, sugar, and sour cream.
• Sift dry ingredients into the egg mixture and add strawberries.
• Bake at 350º for 25 to 27 minute.

SOUR CREAM BRAN MUFFINS

Steps:

• Cream together butter and brown sugar until the mixture is light and fluffy.
• Beat together egg, sour cream, and molasses. Stir in the raisins.
• In a bowl whisk together the flour, baking soda, salt, and bran.
• Add the dry ingredients to the sour cream mixture, and stir the batter until it is just combined. (The batter will be lumpy.)
• Spoon into 12 paper lined muffin tins.
• Bake at 400°F oven for 15 to 20 minutes.
• I baked mine 6 at a time in the toaster oven -- took 15 minutes.