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Cranberry and Sour Cream Muffins

1 cups butter
3 cups sugar
6 eggs
1 tablespoon vanilla extract
5 1/4 cups flour
3 teaspoons baking soda
teaspoon salt
3 teaspoons baking powder
3 cups sour cream
2 cups chopped fresh cranberries
cup sour cream
sliced almonds for topping (optional)

Cream the butter and sugar until light and fluffy. Add the eggs one by one, beating after each addition. Add the vanilla. Set aside.

Sift together the flour, baking soda, salt, and baking power.

Alternately add the dry ingredients and the sour cream to the butter mixture. Dust the cranberries with a little flour and fold them into the batter.

Line the muffin tins with paper liners and fill 3/4 full with batter. Place 1 teaspoon of sour cream on top of each unbaked muffin. Top with sliced almonds if desired. Bake at 350 degrees for approximately 20 minutes, or until done. Makes 20 muffins.

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