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Cranberries & Cream Muffins

Katie Haines of Tomah won the youth division of the Warrens Cranberry Festival Recipe Contest in 1999 with this muffin recipe. This and other past contest winners have been compiled in “The Best of Cranfest Cranberry Recipes” available from our on-line gift shop.

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups fresh or frozen cranberries, sliced
  • 2 eggs, lightly beaten
  • 1 8-ounce carton sour cream
  • 1/2 cup vegetable oil
  • 1/2 teaspoon vanilla extract

Preheat oven to 400 degrees F. Grease or line muffin cups. In a large bowl combine flour, sugar, baking powder, baking soda and salt. Cut cranberries in half and toss gently with dry ingredients.

In a small bowl, combine eggs, sour cream, oil and vanilla. Mix well. Stir wet ingredients into dry ingredients just until moistened. Fill prepared muffin cups 2/3rds full. Bake for 20 to 25 minutes or until muffins test done.

Yields 12 standard-sized muffins.

This is Wisconsin Cranberry Discovery Center Director Lorry Erickson’s favorite cranberry muffin recipe. “I buy fresh cranberries when they are in season, slice the cranberries in half and freeze 1-1/2 cups in freezer bags so I can make these muffins year-round. When using frozen cranberries, simply rinse with cold water, drain and add. Do not thaw the berries.”

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