- 1 c. butter, softened
- ¾ c. granulated sugar
- ½ c. brown sugar
- 3-1/2 c. flour, divided (your choice: all whole wheat pastry flour, ½ unbleached and ½ regular whole wheat, or all unbleached)
- ½ tsp. ground cinnamon
- 1 c. sour cream (or yogurt)
- 3 eggs
- 1 tsp. vanilla
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 cup dried cranberries
- 1 cup fresh or frozen cranberries, chopped OR ¾ c. to 1 c. prepared cranberry sauce
- Heat oven to 350 degrees. Grease and flour (or sugar) 6 disposable mini loaf pans (5-3/4x 3-1/4), 18 muffin cups (or use muffin liners), or equivalent.*
- Beat butter and ½ cup each white and brown sugars in a large mixing bowl on low speed until blended. Scraping sides as needed, beat in 2 cups of the flour until crumbly.
- Remove 1-1/2 cups to a small bowl and add the cinnamon. Mix until blended and set aside.
- To mixture left in bowl, add the remaining ¼ cup sugar, sour cream/yogurt, eggs, and vanilla. Beat on low until mixed; increase speed to medium-high and beat for 2 minutes or until smooth.
- Add the remaining 1-1/2 cups flour, baking powder, soda and salt. Beat just until blended.
- Fold in both the cranberries and spoon the dough into the prepared pans.
- Crumble the reserved topping onto the tops (if using individual loaf pans, place them on a cookie sheet to easily move them in and out of the oven).
- Bake for 35-40 minutes until a wooden toothpick inserted in the centers comes out clean (only 20 minutes for regular muffins) - the toothpick test works when using cranberry sauce, too, there should be no doughy particles, though there may be a bit of sauce.
- Remove to a wire rack for 10 minutes. Then remove from pans to cool completely on a cooling rack.
- 8-loaf mini pan + 6 regular muffins
- 4-loaf small pan + 6 regular muffins
- 6 disposable mini loaf pans + 4 regular muffins
- 18 regular muffins
- 2 medium loaf pans (8"x4")
- 48 mini muffins
Note: this recipe was originally published in January of 2010 and has been updated with all new photos, clearer formatting and fully printable recipe.
Other quick breads you may like:
This article is part of the 8 Weeks of Christmas Ideas series where you’ll find resources for cooking, gift ideas, time savers, recipes, traditions & more all November and December through the 24th.
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