Recipe finder
Sour Cream-Cranberry Muffins
- Makes: 12 servings
- Yield: 12 muffins
- Prep 30 mins
- Cool 10 mins
- Bake 20 mins
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
- Lightly coat 12 regular (2-1/2-inch) muffins cups with cooking spray. Set aside.
- In a large mixing bowl, stir together the flour, baking powder, baking soda and salt. Cut in butter until mixture is crumbly.
- 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.
- Stir together the brown sugar, pecans, 2 tablespoons granulated sugar and pumpkin pie spice.
- 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.
- 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