Sour Cream-Cranberry Muffins | Midwest Living
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Sour Cream-Cranberry Muffins

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Sour Cream-Cranberry Muffins

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  • Makes: 12 servings
  • Yield: 12 muffins
  • Prep 30 mins
  • Cool 10 mins
  • Bake 20 mins

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Ingredients

  • Nonstick cooking spray
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup butter
  • 1 8 - ounce carton dairy sour cream or plain yogurt
  • 1/2 cup granulated sugar
  • 1/2 cup milk
  • 1 egg, lightly beaten
  • 3/4 cup dried cranberries
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped pecans
  • 2 tablespoons granulated sugar
  • 1 teaspoon pumpkin pie spice

Directions

  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.

Nutrition Facts

(Sour Cream-Cranberry Muffins)

Servings Per Recipe 12, sat. fat (g) 5, chol. (mg) 37, fiber (g) 1, Fat, total (g) 10, carb. (g) 33, calcium (mg) 61, iron (mg) 1, vit. A (IU) 292, pro. (g) 3, sodium (mg) 165, cal. (kcal) 234

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