2 cups all-purpose flour
1 Tbsp. baking powder
½ tsp. salt
1 egg
1 cup sugar
1 tsp. vanilla extract
¼ cup (half stick) unsalted butter, melted
1 ¼ cup sour cream
1 ¼ cups Decas Farms Cranberry Apple Baker's Cut dried cranberries
½ cup chopped walnuts or pecans (optional)



  1. Preheat the oven to 350°F. Grease a muffin pan or prepare with baking cups; set aside.
  2. Whisk together the flour, baking powder, and salt in a medium bowl; set aside.
  3. In a large bowl, whisk the egg until combined, about 20 seconds. Add the sugar and whisk until the mixture is thick and thoroughly combined.
  4. Slowly whisk the vanilla and butter into the mixture until combined. Add half the sour cream, whisking until just combined, repeat with the remaining sour cream.
  5. Add the flour to the sour cream mixture and fold with a spatula until the batter comes together.
  6. Add the cranberries (and nuts, if using) and continue folding the mixture until the berries are evenly distributed. Do not overmix.
  7. Evenly divide the batter in between the cups of the muffin pan (about 3 tablespoons of batter per cup). Bake for 20-23 minutes, or until light golden brown, and a toothpick inserted in the center comes out clean.
  8. Immediately transfer the muffins to a wire cooling rack and allow to cool. Makes 18-24 muffins.