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Sour Cream-Cranberry Muffins

  • 12servings
  • 20minutes

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Source: www.mixingbowl.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, D
MineralsZinc, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/2 cups all-purpose flour

  2. 2 tsp. baking powder

  3. 1/4 tsp. baking soda

  4. 1/4 tsp. salt

  5. 1/4 cup butter

  6. 1 8-oz. carton dairy sour cream or plain yogurt

  7. 1/2 cup granulated sugar

  8. 1/2 cup milk

  9. 1 egg, lightly beaten

  10. 3/4 cup dried cranberries

  11. 1/4 cup packed brown sugar

  12. 1/4 cup chopped pecans

  13. 2 Tbsp. granulated sugar

  14. 1 tsp. pumpkin pie spice

Instructions Jump to Ingredients ↑

  1. Lightly coat 12 regular (2-1/2-inch) muffins cups with cooking spray. Set aside.

  2. In a large mixing bowl, stir together the flour, baking powder, baking soda and salt. Cut in butter until mixture is crumbly.

  3. In a medium bowl, stir together the sour cream or yogurt, 1/2 cup sugar, milk and egg. Add to the dry ingredients and stir until just combined. Fold in the dried cranberries.

  4. Stir together the brown sugar, pecans, 2 tablespoons granulated sugar and pumpkin pie spice.

  5. Spoon half of the batter into prepared muffin cups. Sprinkle half of the nut mixture into the cups. Top with remaining batter and remaining nut mixture.

  6. Bake in a 350 degree F oven for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Remove from pan and serve warm.

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