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functional image cranberry muffins with sour cream two muffins stacked side view
Heather Wolf

Cranberry Muffins

Hints of cinnamon and the sweetness of glaze make these fresh Cranberry Muffins a seasonal hit. Simple to prepare and sweet to eat, they're perfect for breakfast time, snack time and every time in between.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12
Course: Muffins
Cuisine: American
Ingredients Method

Ingredients
  

Muffins
  • 1/2 cup light brown sugar packed
  • 1/2 cup granulated sugar divided
  • 1/2 cup vegetable oil
  • 2 large eggs room temperature
  • 1 cup full-fat sour cream room temperature
  • 2 tsp vanilla pure
  • 2 Tbsp milk room temperature
  • 2 cups all-purpose flour unbleached
  • 1/2 tsp ground cinnamon
  • 1 tsp baking soda fresh
  • 1 tsp baking powder fresh
  • 1/2 tsp sea salt fine
  • 1 1/2 cups fresh cranberries divided
  • 1/2 cup chopped walnuts
Glaze
  • 1/2 cup powdered sugar
  • 1 Tbsp milk

Method
 

Muffins
  1. Preheat oven to 375 degrees. Add muffin liners to a standard tin and set aside.
  2. Add brown sugar, 1/4 cup of granulated sugar, oil, eggs, sour cream, vanilla and milk to a mixing bowl then whisk vigorously until combined.
  3. In a separate bowl. sift together flour, cinnamon, baking soda, baking powder and salt.
  4. Add dry ingredients to wet then stir with a wooden spoon until just moistened and flour is still visible. Do not overmix.
  5. Slice 1 1/4 cups of cranberries in half with a knife and toss with remaining 1/4 cup of sugar.
  6. Add sugared cranberries and chopped walnuts to batter and stir gently until just combined.
  7. Distribute batter evenly among 12 muffin liners.
  8. Top muffins with remaining 1/4 cup of whole cranberries.
  9. Bake for 18 to 20 minutes or until muffins are golden brown and a tester placed in the center comes out clean.
  10. After baking, cool muffins in the pan for 5 minutes then remove and cool to room temperature on a wire rack. Cool completely before topping with glaze.
Glaze
  1. Combine powdered sugar and milk in a small mixing bowl, stirring until smooth. Drizzle glaze over muffin tops and enjoy.
  2. Muffins can be stored at room temperature up to 3 days in an airtight container or frozen up to 2 months.