Sour Cream & Cranberry Muffins

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I found a lovely recipe for Sour Cream and Cranberry Muffins on Midwest Living.  Reading it just made me want to make them immediately.  I had to wait though, until I could buy some more cranberries.  So today I set about making them. 

Sour Cream & Cranberry Muffins

The recipe calls for pumpkin pie spice mix. That is not something that is readily available in the UK, so I looked around for a recipe to make my own.  In the recipe below I will list the spice ingredients individually, so that those who cant find the pumpkin pie spice mix wont have to search on how to make it. 

The muffins, stuffed with cranberries and with pecan nuts and and the spice mix really do taste very good indeed and turned out very well.

Sour Cream and Cranberry Muffins – Video



  • 190g plain flour
  • 57g unsalted butter,
  • 100g granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 225g sour crean
  • 120ml milk
  • 1 medium egg, lightly beaten
  • 100g dried cranberries
  • 35g chopped pecan nuts
  • 55g soft brown sugar
  • 25g granulated sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp all spice
  • 1/8 tsp ground cloves


  1. Preheat the oven to 180C/160C Fan/350F.
  2. Grease a 12 hole muffin tin, or line with muffin cases.
  3. In a bowl mix the flour, baking powder, baking soda, salt together and cut in the butter until you have a sort of breadcrumb like texture.
  4. In another bowl combine the sour cream, milk, egg, 100g sugar.
  5. Mix the sour cream mixture into the dry mixture until just combined, it will still be a little lumpy.
  6. Gently fold in the dried cranberries.
  7. Mix the spices, brown sugar and 25g granulated sugar and pecans together.
  8. Divide half the muffin batter into the 12 muffins cases.
  9. Sprinkle half the spice and nut mixture on top of that batter.
  10. Divide the remaining batter into the muffin cases
  11. Sprinkle the remaining spice and nut mixture over the top.
  12. Bake in the oven for 20 to 25 minutes, until a skewer poked into the middle of a muffin comes out clean.
  13. Remove from the oven.  Allow to cool for a few minutes and then transfer the muffins to a cooling rack.

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