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Cranberry Cardamom Muffins

These light and fluffy cranberry cardamom muffins are made with fresh or frozen cranberries and warm cardamom spice for a deliciously sweet and aromatic treat.

  • Total Time: 30 minutes
  • Yield: 24 muffins 1x


Units Scale

3 1/2 cups all-purpose flour
1 3/4 cups sugar
1 3/4 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1 1/2 cups fresh or frozen cranberries
4 eggs, lightly beaten
2 cups sour cream
1/2 cup butter or margarine, melted
1 teaspoon vanilla extract


In a large bowl, combine the flour, sugar, baking soda, baking powder, salt and cardamom. Add the cranberries and stir to coat.
In a small bowl, combine the eggs, sour cream, butter and vanilla; mix well. Add to the cranberry mixture and stir just until moistened.
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 375°F for 15-20 minutes, or until the muffins test done.
Remove from the pans and serve warm.

  • Author: 9
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Baked goods
  • Method: Baking
  • Cuisine: American
  • Diet: Halal


  • Serving Size: 1 muffin
  • Calories: 150 kcal
  • Sugar: 7g
  • Sodium: 120mg
  • Fat: 6g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 25mg

Keywords: Cranberry Cardamom Muffins, American Baked Goods, Vegetarian Muffins, , , ,