These cranberry muffins will quickly become one of your favorite recipes. My family loves anything with cranberries and we eat them all year. We like them in salads, desserts, muffins and even like the cranberry sauce in the can. These muffins are wonderful with coffee or milk for breakfast or a snack anytime. They are wonderful to serve your guests and family during the holidays. The chocolate chips really add to the flavor of these muffins and the cranberries are so pretty.
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 stick butter or 1/2 cup or 8 tablespoons, melted
3/4 cup white granulated sugar
1 cup buttermilk
1/4 cup sour cream
1 teaspoon vanilla extract
1 cup chopped fresh cranberries
1 cup chopped nuts, pecans or walnuts
1 cup white chocolate chips
Whisk together the flour, baking powder, salt and baking soda. Stir in the melted butter, sugar, buttermilk, sour cream, eggs and vanilla extract with a spoon. Mix well. Fold in the cranberries, nuts and chocolate chips. Spray a 12 cup muffin tin with cooking spray. Fill cups to top. Bake in preheated 350 degree oven 35 to 40 minutes or until centers are done and muffins are brown on top. Makes 12 muffins. Enjoy!
Note: You can just sprinkle these with powdered sugar or add the glaze below of leave plain. We like them with the glaze. I have not tried them with frozen cranberries but see no reason why you could not use the frozen ones. These muffins keep well for several days and can be reheated in the microwave. I keep them in a tupperware plastic container in the fridge.
Glaze for muffins:
3/4 cup powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla extract (Optional)
Whisk together and drizzle over muffins. Can add more sugar or more milk to get the consistency you like.
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