We are so excited to share a seasonal muffin recipe with you that you can make year round from our friend, Janelle Shank, at Bakes in Slippers.
Janelle went to culinary school and graduated with her baking and pastry certificate, quickly realizing that everyday baking wasn’t for her. Soon, an interest in recipe development, food photography, and food writing lead to the decision to start Bakes in Slippers. Janelle’s approach to food is simple, not overly complicated, but always completely delicious. You don’t have to churn your own butter or grind your own spices to get amazing results, but hey, that’s always a good workout.
Cranberry Sour Cream Muffins
I always think of muffins as the ultimate sharable food. You can take a batch to work, to church, to a friend’s house for book club, in the car for a quick road trip snack, and it just makes everything seem a bit sweeter. My Cranberry Sour Cream Muffins are the perfect cooler weather muffin, with pecans, cranberries, and a bit of pumpkin pie spice for flavor, you can put these in a cute little container and be on your way. The sour cream keeps them moist and if you want something lighter, Greek yogurt would do the trick. The crunchy topping is also sandwiched in the middle, so you get the flavors throughout every bite.
Be sure to check out Janelle at:
I am a home cook that does things my way. In my kitchen, I make breakfast, pack lunches, prepare snacks, and cook dinner. During the week, we eat real food that is homemade, organic, and local. On the weekends we do explore more of our local restaurants. I bake my own bread, juice fresh oranges every other day, and make my own kombucha and other weekly favorites.