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Fresh Cranberry Muffins
Fresh Cranberry Muffins – bakery style muffins. Sweet, delicious and filled with fresh cranberries. Perfect breakfast during this holiday season!
Prep Time
10
minutes
mins
Cook Time
22
minutes
mins
Total Time
32
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
muffins
Servings:
12
muffins
Calories:
212
kcal
Author:
Anna
Ingredients
2
cup
all-purpose flour
1
tablespoon
baking powder
½
teaspoon
salt
1
large egg
¾
cup
granulated sugar
4
tablespoon
vegetable or canola oil
1
cup
plus 3 tablespoon sour cream or Greek yogurt
1
cup
fresh cranberries
bigger ones chopped
US Customary
-
Metric
Instructions
Reserve about ¼ of a cup of smaller cranberries to place on top of muffins.
Grease the muffin tin, cups and the top. Set aside.
Preheat the oven to 400 degrees.
In a large mixing bowl, whisk egg for 20 seconds.
Add sugar and whisk until smooth and thick.
Add oil and whisk well.
Add sour cream and whisk till smooth.
In another mixing bowl, whisk together flour and baking powder.
Add berries and stir in until evenly distributed.
Fold in the dry ingredients into the wet ingredients with a rubber spatula.
Do not overmix.
Scoop the batter with an ice cream scoop into the muffin tin.
Place reserved berries on top of the muffins. Gently press them into the batter.
Bake the muffins for 21 to 23 minutes or until a toothpick inserted in the center of each muffin comes out clean.
Cool on a wire rack.
Notes
Recipe adapted from my Double Chocolate Muffins
Nutrition
Calories:
212
kcal
|
Carbohydrates:
30
g
|
Protein:
3
g
|
Fat:
9
g
|
Saturated Fat:
2
g
|
Cholesterol:
23
mg
|
Sodium:
119
mg
|
Potassium:
162
mg
|
Sugar:
13
g
|
Vitamin A:
145
IU
|
Vitamin C:
1.3
mg
|
Calcium:
70
mg
|
Iron:
1.2
mg