Cranberry Sour Cream Muffins Recipe - Food.com (2024)

13

photo by Dorel

1. This batter has turned out to be a dough (as in cookie) not a batter that can be "poured" into muffin tins! Is How can i POUR it at this consistency? Did do something wrong? I repeated the recipe and got the same results!

   Laurel R.

   See Also

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Reviews

1. These turned out way better than I thought they would when I realized the batter was way too thick to even mix. I adjusted by adding another 1/2 cup of liquid (milk). Since the batter was still very thick I baked them at 350 instead of 375 for 25 minutes. I used whole frozen cranberries. They ended up with a nice rise and very tender but I personally think they are lacking in flavor and texture. Giving 4 stars as I'm thinking the recipe is fine, just not for me.

   cbluewall

2. I loved these, but I did tweak them quite a bit. :) I used 1 cup of WW flour, 1/2 cup of rolled oats ( not instant) and 1/2 of all purpose flour instead of 2 cups of all purpose flour. I added the juice and zest of one small orange and a teaspoon of vanilla to the liquid ingredients. My cranberries were whole and slightly frozen so I added a minute to the cooking time. They came out fantastic ! Thank you very much, a perfect muffin for a snow day.

   oneworldpeace1 ..

3. They came out perfect. I used dried cranberries. I am a super beginner in baking and they turn out great!!!! I will try with chocolate chip next time my kids not big fan of cranberries.... Hubby and I are happy:)

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   Leonide M.

4. Good and simple. I used dried cherries, reconstituted and also used SOURED cream (had some heavy whipping cream that had gone bad and used it for this). SPECTACULAR muffins. Would probably add some nuts maybe cinnamon next time, but are very good.

   kaurorac

5. Thanks Dorel. I doubled the recipe - with that in mind: I subbed 2c. WW flour in place of 2c white, I added about 1/2-3/4c strawberry banana juice to moisten the batter more (WW flour makes the batter even more thick), I chopped my frozen cranberries in my food processor (that will wake everyone up!) and I used vanilla rice milk instead of cow's milk b/c that is what I had on hand. So filling my muffin cups up to a "fat halfway" I was able to get 3 dozen muffins out of this doubled recipe. I'm thrilled! Bake time was about 25-30 min, prob b/c the cranberries were frozen and made the batter really chilly! Moist and delicious! Thanks!

   Chef Two Hearts

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Tweaks

1. Thanks Dorel. I doubled the recipe - with that in mind: I subbed 2c. WW flour in place of 2c white, I added about 1/2-3/4c strawberry banana juice to moisten the batter more (WW flour makes the batter even more thick), I chopped my frozen cranberries in my food processor (that will wake everyone up!) and I used vanilla rice milk instead of cow's milk b/c that is what I had on hand. So filling my muffin cups up to a "fat halfway" I was able to get 3 dozen muffins out of this doubled recipe. I'm thrilled! Bake time was about 25-30 min, prob b/c the cranberries were frozen and made the batter really chilly! Moist and delicious! Thanks!

   Chef Two Hearts

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