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Cranberry Pecan Muffins

Cranberry Pecan Muffins
I often serve these colorful muffins when my United Methodist circle meets at my home. They are always a hit.
16 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup (8 ounces) sour cream
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup coarsely chopped fresh or frozen cranberries
  • 1/2 cup chopped pecans
  • TOPPING:
  • 2 tablespoons sugar
  • 1/8 teaspoon ground nutmeg

Directions

  • In a large bowl, cream butter and sugar. Add eggs, one at a time,
  • beating well after each addition. Add vanilla. Fold in sour cream.
  • Combine the flour, baking powder, baking soda, nutmeg and salt; stir
  • into creamed mixture just until moistened. Fold in cranberries and
  • pecans.
  • Fill greased or paper-lined muffin cups two-thirds full. Combine
  • topping ingredients; sprinkle over batter. Bake at 400° for
  • 20-25 minutes or until a toothpick comes out clean. Cool for 5
© Taste of Home 2013

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Cranberry Pecan Muffins (continued)

Directions (continued)

  • minutes before removing from pans to wire racks. Yield: 16 muffins.
Nutrition Facts: 1 serving (1 each) equals 230 calories, 12 g fat (6 g saturated fat), 52 mg cholesterol, 175 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013