Cherry-Cranberry Muffins
Recipe type: Breakfast
Cook time: 
Total time: 
Serves: 30-35
  • ⅓ cup Unsalted Butter, softened
  • ½ cup Sugar
  • 1 large Egg
  • ½ cup Sour Cream
  • 1½ cups All-Purpose Flour
  • 1½ teaspoons Baking Powder
  • ½ teaspoon Salt
  • ½ cup Dried Cherries, coarsely chopped
  • ½ cup Dried Cranberries, coarsely chopped
  • 1 tablespoon Lemon Juice
  1. Preheat oven to 375 Degrees.
  2. In a small bowl, mix the chopped cherries & cranberries with the lemon juice and heat for 45 seconds in microwave. Stir, allow to cool.
  3. Cream the softened butter and sugar with an electric mixer. Add the egg and blend. Blend in the sour cream, flour, baking powder, salt & hydrated berries. The dough will be incredibly stiff.
  4. Fill mini muffin pans ¾ full and bake in the preheated oven for 12 minutes or until slightly golden. Remove from tin. Eat immediately while warm or cool on wire rack.
  5. Makes about 35 mini muffins.
This dough is incredibly stiff and surprised me a bit. I also suggest using about 1 tablespoon of dough per muffin.
Recipe by I'm At Home Baking! at