December 5, 2011

Cranberry Muffins

Baked goods with fresh cranberries are such a delight (another cranberry post coming). Found these muffins and loved them - super moist and delicious. Maybe I'll add a little orange zest next time, but they are fabulous as is too.

Cranberry Muffins
adapted from Alice

2 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/2 c butter, softened
1 c brown sugar or coconut sugar
2 eggs, room temperature
1 tsp vanilla
1 c sour cream or plain yogurt
1 c fresh cranberries, rinsed and dried
raw sugar for topping

Preheat oven to 375F.

Combine flour, baking powder, baking soda, cinnamon and salt by whisking. Set aside.

Cream butter and sugar using a mixer. Add eggs and vanilla to creamed butter and sugar; blend well, scraping sides of bowl. Fold in sour cream. Fold in flour mixture. Fold in cranberries.

Use an ice cream scoop or a 1/4 cup measure to fill 14-16 paper lined muffin tins. Sprinkle tops of unbaked muffins with raw sugar and bake for 18-20 minutes.

1 comment:

Rebecca said...

I'm glad you posted these because I have a pint of fresh cranberries in my fridge, but I wasn't really sure what I was going to do with them. Now I know!