Prep Time: 15-25 minutes
Cook Time: 20-25 minutes
Ready In: 35-50 minutes
Servings: 12
Ingredient List:
½ cup butter or margarine, softened (I used margarine and softened it to a creamy texture; slightly melted)
1 cup sugar; 2 tablespoons sugar (for topping)
2 eggs
1 teaspoon vanilla extract
1 cup sour cream (I used fat free)
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground nutmeg; 1/8 teaspoon ground nutmeg (for topping)
¼ teaspoon salt
1 cup chopped fresh or frozen cranberries; 12 whole cranberries (for topping)
Directions:
In a mixing 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 ceramed mixture until just moistened.
Fold in chopped cranberries.
Fill greased or paper-lined muffin cups two thirds full.
Place a whole cranberry on top of eack muffin, pressing slightly into the dough.
Combine sugar and nutmeg topping ingredients; sprinkle over muffins.
Bake at 400º F for 20-25 minutes or until muffins test done.
Cool in pan 10 minutes; remove to wire rack.
6 comments:
those look awesome! now I'm kicking myself that I didn't pick up cranberries when I was shopping yesterday. I'll just have to go again!
(came over from Today's Creative Blog)
Those look truly amazing!!! ummmm xxxoo
I also have a pumpkin obsession, but I'm getting into cranberries like you : ) These look fabulous! YUM!
And have you had the Dairy Queen pumpkin pie blizzard? They need a cranberry one too!
I love muffins! Those look way yummy! Thanks for sharing over at Tuesday Tell All!
These look delicious. My mouth is watering!
Sounds healthy and delicious, thanks for stopping by my site...
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