These cranberry nut muffins are made with sour cream, which creates a tender, rich batter. In fact, you can use this muffin recipe as a base for your own add-ins: raisins, dried cherries, apricots, chopped dates, almonds, etc., but we are highlighting the combination of tart cranberries and crunchy nuts that are perfect in a breakfast muffin – just sweet enough but not overly so.
- 1½ cups all-purpose flour
- ¾ cup sugar
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sour cream
- 4 tablespoons unsalted butter, melted
- 1 large egg, at room temperature
- 1¼ teaspoon vanilla extract
- 1 cup fresh cranberries, chopped
- ½ cup walnut or pecan halves, finely chopped
- Position rack in center of oven. Preheat oven to 375°F. Coat a 12-cup standard-sized muffins tin with nonstick spray or line with paper liners.
- Whisk together flour, sugar, baking powder, baking soda and salt in a large bowl to aerate and combine.
- In another bowl, whisk together the sour cream, melted butter, egg and vanilla. Combine the wet and dry ingredients with a large rubber spatula and gently fold together until a few streaks of flour still remain. The mixture will be thick. Add cranberries and nuts and finish folding with a few more turns until batter is combined.
- Divide batter equally among muffin cups and bake for about 20 to 25 minutes or until a toothpick inserted in the center shows a few crumbs clinging. Cool pan on rack. Serve warm or at room temperature. These muffins are best eaten the day they are baked, although you can hold them overnight in an airtight container at room temperature.
- You can try substituting with Greek yogurt (full fat or 2%), but don’t use fat-free.
- Chopping the cranberries distributes them more evenly in each muffin, however, they do roll all over your chopping block. Either chop in a food processor fitted with a metal blade or try using a carving board. These usually have a “moat” around the edges to catch meat juices, but they also capture errant fruit that’s trying to escape.
Images: Dédé Wilson