Sour Cream Orange Cranberry Muffins

I had some organic sour cream kicking around from when I made Fish Tacos for friends last week and found this recipe to make use of the rest. They are oh so yummy and well worth making if you have sour cream in your fridge and cranberries in your freezer. I didn’t do these muffins justice with the below photo. Clearly, this was the last of the muffins and I was very quickly trying to snap a shot before it got gobbled up by Lily and Leif! I’ll add a better photo the next time I make them.

This recipe originally came from The Cake Book and can be made into muffins or very obviously, a cake with an adjusted bake time. Here’s what I did:

Sour Cream Orange Cranberry Muffins

Crumb Topping

• 2/3 cup All Purpose Flour
• 2 tbsp Sugar
• 2 tbsp firmly packed Demerara Sugar
• 1 tsp Cinnamon
• 1/8 tsp Salt
• 4 tbsp Unsalted Butter, melted (or salted and leave out the salt)

1. In a small bowl, stir the flour, sugars, cinnamon and salt until well blended.
2. Add the melted butter and mix with a fork, stirring until the butter is absorbed and the dry ingredients are uniformly moistened.
3. Set aside.

Muffin Batter

• 1 1/2 cups All Purpose Flour
• 1 1/4 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/4 tsp Salt
• 1 cup fresh or un-thawed frozen Cranberries, chopped
• 3/4 cup Unsalted Butter, softened
• 2/3 cup Sugar
• 2 large Eggs
• 3/4- 1 cup Sour Cream
• 1 1/2 tsp Vanilla
• zest of 1 Orange

1. Preheat oven to 350’F and grease or line muffin tins for about 15 muffins (or a 9 inch square cake pan).
2. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Toss in chopped cranberries and set aside.
3. In a larger bowl, cream together butter and sugar until light and fluffy. Mix in one egg at a time until well combined. Add sour cream and mix well. Lastly, mix in the vanilla and orange zest.
4. Add dry to wet and carefully fold in until batter is just moist. You don’t want to overmix!
5. Spoon into prepared muffin tins and generously sprinkle with the crumb topping.
6. Bake for about 25 minutes or until a toothpick inserted in the centre comes out clean. Leave muffins in the pan to cool for a couple minutes before removing them from the pans so they don’t sweat underneath.