My good friend Jenny was kind enough to bring me fresh cranberries straight from Cape Cod. Thank you Jenny, and Annie’s Crannies.
And of course, thank you to CrunchyCreamySweet.com, from which I obtained this recipe.
- 1 large egg
- 1 cup sugar
- 1/4 cup vegetable oil
- 1 cup plus 3 tbsp sour cream
- 1 cup fresh cranberries
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
Preheat the oven to 400 degrees F. Grease a muffin tin and set it aside.
In a large mixing bowl, whisk egg for 20 seconds. Add sugar; whisk until mixed and thick. Add oil; whisk well. Add sour cream; whisk well. Add 3/4 of the cranberries, reserving the last 1/4 cup. Stir well.
In a separate large bowl, combine flour, baking powder and salt; mix well.
Fold dry ingredients into wet with a rubber spatula. Mix well, but don’t over-mix; stop mixing once the dry ingredients are dissolved in the wet.
Using an ice cream scooper, transfer muffin mix to muffin tin. Then, place the reserved cranberries on top, gently pushing into the batter.
Because I’m using a mini muffin tin, I placed just one cranberry on top of each muffin.
Bake for 22 minutes.
Let cool for a few minutes before eating.
I don’t have a wire rack, so I use a (cool/room temperature) pizza stone.
Makes 24 mini muffins or 12 regular-sized muffins.