Sour Cream Muffins with Cranberries and Walnuts

For the past twenty five years, my mom and step dad have taken an annual vacation to Garland’s Lodge, a beautiful, perfect, serene getaway tucked back into Oak Creek Canyon, just outside Sedona. Not only is it peaceful, the food is fabulous! The head chef, Amanda makes the most amazing breakfast and gourmet dinners. Every day at Garland’s is a culinary treat. You leave relaxed, refreshed, and completely stuffed.

Amanda has muffins, rolls, or scones of some kind hot and ready for each breakfast and afternoon tea. Several of the muffins come from this sour cream muffin recipe base. She uses various add ins, depending on what’s fresh, local, and in season. Many of the ingredients are grown right there on the Garland’s property.

sour cream muffins with cranberries nad walnuts
Sour Cream Muffins with Cranberries and Walnuts
from Amanda Stine and Mary Garland, Sharing the Table at Garland’s Lodge

2 1/2 c. all-purpose unbleached flour
1 TBSP baking powder
1/4 tsp. salt
1/4 c. sugar
1 egg
1/4 c. canola oil (I used 1/3 c. unsweetened applesauce)
1 1/2 c. sour cream (I used low fat)

1. Preheat oven to 400 degrees. Spray muffin tin with baking spray or coat with oil. Recipe will yield approximately 18 standard-sized muffins.

2. In a medium bowl, sift together flour, salt, and baking powder and set aside.

3. In another bowl, beat the egg, sugar, and oil (or applesauce) together. Stir in sour cream.

4. Make a well in the dry ingredients and mix in the wet ingredients until the batter coheres. The consistency will be closer to that of a biscuit dough, rather than muffin batter. Take care not to overmix.

5. Gently fold in any additional ingredients. *See below for options.

6. Spoon batter into muffin tins, using a standard-sized scoop if possible. Bake 20-25 minutes until golden brown.

*Maple Bran Muffins: Add 1/2 c. bran flakes and substitute 1/2 c. maple syrup for sugar.

*Corn Muffins: Add to the basic recipe 2/3 c. cornmeal, 1/3 c. frozen corn kernels, 1/3 c. sugar, and additional 1/4 c. sour cream.

*Lemon Blueberry Muffins: Add 1 c. blueberries and 1-2 tsp. lemon zest.

*Sour Cream Peach or Apricot: Add 1 c. chopped fresh or drained canned fruit. Add a dash of nutmeg, if desired.

*Cranberry Muffins: Add 1 c. dried cranberies (reconstituted in orange juice, then drained well), 1 tsp. orange zest, and 1 c. chopped walnuts. (I also added 1 1/2 tsp. cinnamon.)

one year ago: Memories from Mexico–easy, healthy fish tacos.

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  1. Beatrice
    February 18, 2010 / 1:41 am

    I don't think I've ever used sour cream in muffins — these sound really good!

  2. Natalie
    February 18, 2010 / 2:46 pm

    I'm headed to AZ next month…we're hoping to make a day trip to that area!Also love sour cream in baked goods 🙂 Great recipe!

  3. ashley
    February 18, 2010 / 2:47 pm

    i love versatile muffin recipes like this! they sound really good!

  4. Just Breathe
    February 18, 2010 / 8:33 pm

    Thank you, they sound delicious.

  5. M.
    February 18, 2010 / 9:26 pm

    I'm making these this weekend, lemon and blueberry. Looks delicious!

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