Cranberry Almond Sour Cream Muffins

Fall is a time to enjoy one another's company and a bountiful harvest. While many gatherings during the holiday season take place around the dinner table, whether you're hosting or visiting loved ones this is the perfect recipe to kindle warm experiences all day long. 

An excerpt from the newly released cookbook The Humane Table: Cooking with Compassion, these muffins are one of more than 35 delicious seasonal recipes that will help you set a humane table year-round. (Plus, if you're preparing for Thanksgiving, give this Herb and Citrus Butter-Roasted Whole Turkey a try too.) Authored by President and CEO of American Humane, Dr. Robin R. Ganzert, she feels that compassion and love are the ingredients for a humane table--a setting where American Humane's shared values of treating animals with kindness, respect, and dignity are truly celebrated. If you're a home chef who supports these same principles, The Humane Table is for you.

Learn more and purchase the cookbook here.


Cranberry Almond Sour Cream Muffins Recipe

Makes 24 muffins. Courtesy of Clover Sonoma.

Clover Sonoma was the first dairy in the United States to become American Humane Certified. This family-owned-and-operated company is based in beautiful Sonoma County, California, and seeks to do good by passionately supporting animal welfare, sustainable business practices, and communities.


1-1⁄2 cups all-purpose flour

1⁄2 cup granulated sugar

1 teaspoon baking powder

1⁄4 teaspoon baking soda

1⁄4 teaspoon salt

2 large Clover Sonoma eggs

1⁄4 cup (1⁄2 stick) Clover Sonoma butter, melted

1⁄2 cup Clover Sonoma sour cream

1⁄2 teaspoon almond extract

3⁄4 cup sliced, unblanched almonds

1⁄2 cup whole-berry cranberry sauce


1. Preheat the oven to 375°F.

2. Line two 12-cup (or four 6-cup) muffin pans with foil baking cups.

3. Mix flour, sugar, baking powder, baking soda, and salt in a large bowl.

4. In a separate bowl, break eggs. Whisk in butter, sour cream, and almond extract. Then stir in 1⁄2 cup almonds.

5. Pour egg mixture over dry ingredients and fold in, just until dry ingredients are moistened.

6. Spoon 2 tablespoons of batter into each baking cup. Top with 1 tablespoon cranberry sauce, then top each with remaining batter. Sprinkle with remaining almonds.

7. Bake 30 to 35 minutes, or until brown and springy to the touch. Let stand 20 minutes before removing muffins from cups.

Latest Episodes