TENDER CRANBERRY MUFFINS

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Tender Cranberry Muffins image

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.

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 14

1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup 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:
2 tablespoons sugar
1/8 teaspoon ground nutmeg

Steps:

  • 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 greased or paper-lined muffin cups two thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 400° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove to a wire rack.

Nutrition Facts :

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