Cranberry Muffins

I always make these delicately flavored muffins for the holidays. With tart ruby cranberries peeking out and a sugar-and-spice topping, they don't last long.

Yield

1 dozen

Batter Ingredients

1/2 cup butter, room temperature
1 cup granulated (white) sugar
2 eggs
1 teaspoon vanilla extract
1 cup (8 ounces) sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup chopped fresh or frozen cranberries

Topping Ingredients

2 tablespoons granulated (white) sugar
1/8 teaspoon ground nutmeg

Directions

Preheat oven to 400°F (204°C). Prepare the muffin pan by placing 12 baking cups in the cavities or by coating the cavities with Pan Release or baking spray with flour.

In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Fold in sour cream. Combine flour, baking powder, baking soda, nutmeg and salt; stir into the creamed mixture just until moistened. Fold in sour cream. Combine flour, baking powder, baking soda, nutmeg and salt; stir into the creamed mixture just until moistened. Fold in cranberries. Fill prepared muffin cups two thirds full. Combine topping ingredients; sprinkle over muffins.

Bake for 20 to 25 minutes or until muffins test done. Cool in pan 10 minutes; remove to a wire rack.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 20 minutes
Cool Time: 10 minutes

Nutritional Information

1 serving (1 each) equals 274 calories, 12 g fat (7 g saturated fat), 69 mg cholesterol, 233 mg sodium, 37 g carbohydrate, 1 g fiber, 4 g protein.

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