Tuesday, October 26, 2010

Cranberry Coffee Cake Muffins

These are absolutely DIVINE and disappear way too fast at my house. Not only do they taste amazing, but they're also incredibly moist and fluffy. Make some this week!

12 Tbsp butter at room temp
1 1/2 cups sugar
3 eggs at room temp
1 1/2 tsp vanilla
1 c sour cream
1/4 cup milk (I use cream if I have it)
2 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups fresh cranberries, chopped
1 tsp orange zest

Cream butter and sugar in a standing mixer until fluffy, about 5 min. Add eggs one at a time, beating on low speed. Add vanilla, sour cream, and milk (or cream). Sift flour, powder, soda, and salt. Add to batter, beating until just moistened. Fold in berries and zest. Fill muffin cups (to the top; they don't need to be just 2/3 full, and they bake really well) and bake at 350 for about 25 min. Makes about 2 dozen, less if you've been eating the batter. Enjoy!

link to recipe

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