Cranberry Brown Sugar Muffins

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What a nice treat to wake up to on a crisp fall morning, Cranberry Brown Sugar Muffins. Sweetened with dried cranberries and brown sugar. Topped with raw sugar for a slight crunch to compliment the fluffy inside. They don't take long to put together and bake so not much effort needs to go into preparing them for breakfast.

Cranberry Brown Sugar Muffins
based on a recipe from
1/2 c butter, softened
1 c brown sugar
2 eggs, room temperature
1 tsp vanilla
1 c sour cream
2 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1 c dried cranberries
raw sugar for topping

Preheat oven to 375F.
Cream butter in sugar. While butter and sugar are creaming, combine flour, baking powder, baking soda, cinnamon and salt. Whisk to combine. Set aside. Add eggs and vanilla to creamed butter and sugar; blend well, scraping sides of bowl. Fold in sour cream. Fold in flour mixture. Fold in cranberries. Use an ice cream scoop or a 1/4 cup measure to fill 14-16 paper lined muffin tins. Sprinkle tops of unbaked muffins with raw sugar and bake for 18-20 minutes.

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  1. Lovely!! I love cranberry.

  2. All I can say is "yum!!!!"

  3. I love dried cranberries! These look so delicious!


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