This cranberry muffin recipe was handed down to me from my Swedish mother and grandmother, who liked using cardamom in almost anything! You'll enjoy the light cake-like texture.

Allrecipes Member

Recipe Summary test

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine flour, sugar, baking soda, baking powder, salt and cardamom. Add cranberries; stir to coat. In a small bowl, combine eggs, sour cream, butter and vanilla; mix well. Add to cranberry mixture; stir just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees F for 15-10 minutes or until muffins test done. Remove from pans; serve warm.

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Nutrition Facts

213 calories; protein 3.6g; carbohydrates 30.2g; fat 8.9g; cholesterol 49.6mg; sodium 210.1mg. Full Nutrition
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Reviews (19)

Rating: 5 stars
12/03/2006
This is a great recipe with just the right amount of sugar to complement the tartness of the cranberries, and the sour cream makes it moist. I would add more cardamom, but that is personal preference--it adds a such a nice warm spiciness. I added some orange extract, and made it even better! Thank you for sharing, Linda! Read More
(15)
Rating: 5 stars
12/31/2008
These are some tasty muffins! Absolutely delicious! I was worried that they wouldn't turn out because I scaled the recipe all the way down to 6 servings (I'm the only muffin eater in the house), but the recipe held up great! I also did not have sour cream, so I used 1/2 cup of milk instead and that worked just perfectly. All I can say is YUM! Thank you SO much! Read More
(6)
Rating: 5 stars
03/02/2008
the batter on these is REALLY THICK! they cooked up beautifully & rose very high. i only had 1 1/2 cups of sour cream, so i added 1/2 cup plain, full fat yogurt. also, i added a bit more frozen cranberries, which i chopped up a bit with a food processor. to make them a little healthier, i replaced 1 1/2 cups of the flour with whole wheat. and to give them more flavor, i doubled the cardamom and added the zest from one orange. Delicious! my 16-month old can't get enough! Thanks for the great recipe! Read More
(5)
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Rating: 5 stars
06/29/2007
The best muffins I have made so far! Just the right amount of everything. I only cut down the sugar a bit to match our tastes. My toddler and his friends just loved it!!!Thank you Linda! Read More
(3)
Rating: 5 stars
01/15/2008
These are really delicious. I tasted one when they first came out of the oven, but wasn't too impressed. I think they need to sit for a little bit to let all the flavors meld. After a few hours you could really taste the cardamom, and they were so yummy. I cut the recipe in half, doulbed the cardamom, and used part whole wheat pastry flour. I also used one full cup of cranberries. After they were cooled, I made a simple glaze of powdered sugar and milk and dipped the tops into that. These looked beautiful and rose high, too. Read More
(2)
Rating: 5 stars
01/19/2008
I love these! I couldn't find fresh or frozen cranberries so I used frozen blueberries. Cut the recipe in half but used all of the cardamom. The batter was really thick and I almost added some milk but decided to go for it. I'm glad I did but the blueberries fell apart while trying to stir. Next time I will search out cranberries. I am sure the hold together better. Even though they are blue these muffins are very moist & full of flavor. Thanks! Read More
(2)
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Rating: 5 stars
08/05/2011
I thought these were good, but they really make a ton, so I wish I'd made less. I took some to work and I still have some leftover! I doubled the cardamom bc I love it, and I don't think it was too much. The batter is pretty thick but easy to work with. I made small mini loaves with some of the batter and it worked great; just had to bake 5-10 mins more. Thanks for the recipe! Read More
(2)
Rating: 5 stars
12/30/2009
Well, I made these and FORGOT to add the sugar. That being said, they tasted pretty good, especially when I added a little frosting on top to add sweetness. So, these might also be good as unsweetened dinner muffins, fyi. Read More
(2)
Rating: 5 stars
08/26/2009
I cut the recipe down to six servings and put the batter in a mini loaf pan, only to discover I should have used two mini loaf pans. There was some serious overflow. But that was my fault. The bread that stayed in the loaf pan turned out nice and moist, with a nice crumb to it. I used frozen berries, but I think I would prefer it with fresh berries, to prevent the batter from turning blue. This was very tasty, and I will definitely make it again. Read More
(2)