Cranberry-Orange Sour Cream Muffins
photo by Boomette
- Ready In:
- 25mins
- Ingredients:
- 11
- Yields:
-
12 muffins
ingredients
- 236.59 ml sugar
- 1 egg
- 118.29 ml milk
- 118.29 ml sour cream
- 78.78 ml canola oil
- 532.32 ml flour
- 9.85 ml baking powder
- 4.92 ml baking soda
- 2.46 ml salt
- 354.88 ml cranberries, chopped
- 14.79 ml orange zest, finely grated
directions
- 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.
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Reviews
-
I often reduce the quantity of sugar and in this recipe I used only 1/2 cup of sugar. Which was perfect for us. I used frozen cranberries that I halved. The batter was thick, I was worried and wanted to add milk. But I didn't. And they have the perfect texture. They're moist. And so yummy. Thanks Charlotte. Made for 123 hit wonders.
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These were delicious! I chopped the cranberries into quite fine bits using the food processor. Because the cranberries were frozen, the muffins took a few more minutes in the oven but I tested with a toothpick till done, about 5 more minutes. These are sweet enough, while still getting some tart flavour from the cranberries and the orange zest shines through as well. Did not ice. What a delightful breakfast I had this morning, thank you! Made for Zaar World Tour 3.
RECIPE SUBMITTED BY
Charlotte J
United States