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FreshTartSteph Recipe: Cranberry Sauce Sour Cream Muffins
Stephanie Meyer
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.
Posted on Tuesday, November 29, 2011 in Permalink
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Reader Comments:
Mmmm, looks good! I'm going to try these, this morning, using Greek Yogurt. Since it's more tart than sour cream, I'll add the sugar but I'll bet your original recipe without the 1/4 cup sugar is great. Looks like you haven't included that in the method but I'm guessing you add it with the wet ingredients?
Hi Cheryl! You caught an error - thank you. I forgot to include sugar in the method, we'll correct that. Good!
If you go with yogurt, I'd add the sugar for the first go-round, see what you think. Even with it, they're not overly sweet. If you feel like you can eliminate it or cut it back, than yeah, go for it. I can definitely say that they have a nice crumb without it. Oops, ha.
I hope you enjoy! Stephanie