Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Source: Midwest Living

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Recipe Summary test

prep:
30 mins
cool:
10 mins
bake:
20 mins
total:
60 mins
Servings:
12
Yield:
12 muffins
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Ingredients

Ingredient Checklist

Directions

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

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  • 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

234 calories; fat 10g; cholesterol 37mg; saturated fat 5g; carbohydrates 33g; insoluble fiber 1g; protein 3g; vitamin a 291.5IU; sodium 165mg; calcium 60.6mg; iron 1.1mg.
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