Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 200 g flour
- 50 g cornstarch
- 3 teaspoons baking powder
- 170 g cane suar
- 150 g butter, melted
- 2 egg (s)
- 1 packet vanilla sugar
- 200 g sour cream (24% fat)
- 200 g cranberries, fresh or frozen
- 100 g powdered suar
- 20 ml juice (cranberry juice)
- 1 pinch (s) salt
- 30 g chocolate (chocolate chips / lentils)
- Grease for the tin
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 ° C. Grease a muffin tin.
- Put the flour and cornstarch in a bowl and mix with baking powder. Put the eggs in another bowl and beat lightly. Add sugar, salt, butter and vanilla sugar and stir well. Add the sour cream. Stir in the flour. Finally fold in the cranberries and chocolate chips. Pour the batter into the mold.
- Bake in the preheated oven on the middle rack for approx. 20-25 minutes until golden brown.
- Beat the icing sugar with a little cranberry juice until smooth and coat the muffins with it.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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