Cranberry Sour Cream Muffins

Cranberry Sour Cream Muffins

The perfect cool weather muffin and ultimate shareable treat.

Author: Bakes In Slippers
Prep time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes


  • 1 1/2 cups flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/2 stick of unsalted butter, cut into fourths
  • 8 ounces sour cream or Greek Yogurt
  • 1/2 cup whole milk
  • 1/2 cup sugar
  • 1 large egg, beaten
  • 1/2 cup dried cranberries
  • 1/4 cup chopped pecans
  • 1/4 cup light brown sugar
  • 2 tablespoons sugar
  • 1 teaspoon pumpkin pie spice or substitute 1/2 tsp cinnamon and 1/2 tsp nutmeg


  1. Preheat oven to 3500 F.
  2. Line a 12 cup muffin pan with muffin liners.
  3. In stand mixer on low speed stir flour, baking soda, salt, and baking powder.
  4. Add butter and mix until dough forms small crumbles, about 45 seconds. Set aside.
  5. In medium bowl whisk sour cream, milk, sugar and egg.
  6. Add sour cream mixture to flour mixture and mix on low speed just to combine.
  7. Fold in cranberries. Set aside.
  8. In a small bowl mix pecans, brown sugar, 2 T sugar and pumpkin pie spice. Set aside.
  9. Spoon batter halfway in each muffin liner, add pecan brown sugar topping and top with more batter.
  10. Add remaining pecan brown sugar topping to the top.
  11. Bake for 22-25 minutes or until a toothpick comes out clean.
  12. Let cool for 15 minutes and serve or store at room temp in a food safe container for 3 days.


Finished muffins can be kept at .
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