Winter Wake-Up Muffins | Midwest Living

Winter Wake-Up Muffins

Winter Wake-Up Muffins

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  • Makes: 16 servings
  • Prep 20 mins
  • Cool 5 mins
  • Bake 20 mins

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These savory fruit-and-vegetable muffins are delicious served warm with eggs and bacon at breakfast or brunch.


  • 1 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 cup dairy sour cream
  • 1/2 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon, cardamom, or nutmeg
  • 1/2 cup chopped nuts
  • 1/2 cup vegetable or fruit (grated zucchini or carrot; snipped dates, dried prunes or dried apples; coarsely chopped banana, apple or fresh cranberries; or snipped dried cherries or dried cranberries)


  1. Grease twelve 2-1/2-inch muffin cups or line the muffin cups with paper bake cups; set aside.
  2. In a bowl, beat sugar and butter with electric mixer until well combined. Beat in eggs, sour cream, and vanilla.
  3. In another bowl, combine flour, baking powder, salt, baking soda, cinnamon, nuts, and vegetable or fruit. Stir into butter mixture until just moistened (batter should be lumpy).
  4. Spoon into prepared muffin cups, filling each 2/3 full. Bake in a 400 degree F oven 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove; serve warm. Makes about 16.

Nutrition Facts

(Winter Wake-Up Muffins)

Servings Per Recipe 16, carb. (g) 25, Fat, total (g) 12, cal. (kcal) 216, sodium (mg) 203, chol. (mg) 48

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