Edit ModuleShow Tags

FreshTartSteph Recipe: Cranberry Sauce Sour Cream Muffins


Published:

Happy Thanksgiving! If you're still working with leftovers, congratulations. I made a huge turkey and have been messing around with it for days. Good, delicious fun.

I had the pleasure of chatting about all things leftovers on Saturday morning, on the Fresh & Local radio show, with host Susan Berkson and Mike Madison of local hip hop group Unknown Prophets. While Mike is a musician by trade, he is also a fantastic cook. His passion for teaching children about good food is completely contagious. We had a great time talking about cooking fresh food, reaching out to chefs like Mike DeCamp  at La Belle Vie for ideas and tips, and how involving children in meal preparation is The Way to encourage them to try new and different foods.

Since I had a nice amount of cranberry sauce leftover, I made up a batch of muffins and took them with me to AM950. Despite the fact that I forgot to put sugar in them—hey, I baked them at 6:30 a.m.—the muffins got the thumbs up from Mike and Susan, and from my family, to such a degree that I've made them twice more.

The brown sugar-cinnamon streusel makes pretty much everything taste good. You could experiment with using Greek yogurt instead of sour cream and I'd bet the results would be delicious. If you don't have cranberry sauce to layer into the middle, your favorite jam would be lovely.
 

Cranberry Sauce Sour Cream Muffins

Makes 12 muffins

1/4 c. brown sugar
1 tsp. cinnamon
1/2 c. butter, melted
1/4 c. granulated sugar
1 c. sour cream
1/4 c. milk
2 large eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 c. cranberry sauce

Preheat oven to 375 degrees F. Grease a nonstick muffin tin (or line with cupcake liners).

In a small bowl, stir together brown sugar and cinnamon. Set aside.

In a large bowl, whisk together melted butter, sugar, sour cream, milk, eggs, and vanilla. Whisk in baking powder, baking soda, and salt. Stir in flour until just combined. (Batter will be quite thick.)

Divide half of the batter among muffin cups. Spoon 1 Tbsp. of cranberry sauce over the batter in each cup, then sprinkle half the brown sugar mixture over the cranberry sauce. Spoon remaining batter into muffin cups. Top muffins with remaining brown sugar mixture. Bake muffins for 20 minutes or until lightly browned on top.

Cool muffins for a few minutes in the pan, then serve warm.

Edit ModuleShow Tags

Related Articles

Rum and Molasses Marinated Beef Kebabs with Grilled Cantaloupe Recipe

Get fired up for a taste of the tropics in sizzling grilled kebabs

4 Restaurants, Nearly $850,000 in Park Board Money

How much do Sea Salt, Sandcastle, Tin Fish, and Bread & Pickle make for the Minneapolis Park and Recreation Board?

Fancy Fresh: 3 Things to Eat This Week

A morel tasting menu, a trendy foie gras egg creation, a worthy cinnamon roll—for your long-weekend staycation
Edit ModuleShow Tags

About This Blog

TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the TC Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Recent TC Taste Posts

Rum and Molasses Marinated Beef Kebabs with Grilled Cantaloupe Recipe

Get fired up for a taste of the tropics in sizzling grilled kebabs

4 Restaurants, Nearly $850,000 in Park Board Money

How much do Sea Salt, Sandcastle, Tin Fish, and Bread & Pickle make for the Minneapolis Park and Recreation Board?

Fancy Fresh: 3 Things to Eat This Week

A morel tasting menu, a trendy foie gras egg creation, a worthy cinnamon roll—for your long-weekend staycation

Fried Avocado Tacos with Shredded Vegetables and Crema Recipe

Never thought of frying avocados? Once you try it, you might want to eat them all the time.

The Minnesota Connection to the Mondavi Wine Family

MNMO food critic Jason DeRusha sits down with Carlo Mondavi to talk wine and the (Italian by way of Minnesota) family legacy

Santa Maria–Style Tri-Tip Recipe

Step up your grilling repertoire with Mexican-inspired seasonings on juicy tri-tip
Edit ModuleShow Tags

Crazy Good: 3 Things to Eat This Week

Is that ice cream made with foie gras? Shh...just eat it...

Mother’s Day Brunch

Driscoll's berries are the perfect ingredient for a Mother's Day brunch

Byte Minneapolis Doesn't Bite

Part "geek bar," part "cafe"—Byte is a Warehouse District counter service spot paying $15 minimum wage, vacation time, and benefits

Chinese-Spiced Pork Recipe

Let your slow cooker simmer up savory pork dinner while you enjoy your day

A Little Package of Joy Just For You

Driscoll's berries are the key to happiness.

Baja Style Fish Tacos Recipe

Gear up for Cinco de Mayo with light and crispy fish tacos dressed with fresh green salsa and a lime-infused coleslaw
Edit ModuleShow Tags

A Stillwater Favorite for Good Reason

LoLo Stillwater's incredible cocktails and fantastic food have this restaurant expanding to Hudson and the MSP Airport

Force blooming spring at Sandcastle, Hola Arepa, and Solo Vino

It's spring, gosh darn it, and we're going to eat like it's sunny at Sandcastle, Hola Arepa, and Solo Vino

Hasselback Potatoes with Watercress and Watercress Sauce Recipe

Crunchy outside yet tender within, the popular potato and salad come together in one beautiful dish
Edit ModuleShow Tags
Edit ModuleShow Tags