- 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
- 1 cup chopped fresh or frozen cranberries
- 2 tablespoons sugar
- 1/8 teaspoon ground nutmeg
- In a 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 creamed mixture just until moistened. Fold in sour cream. Combine flour, baking powder, baking soda, nutmeg and salt; stir into the creamed mixture just until moistened. Fold in cranberries. Fill greased or paper-lined muffin cups two thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 400° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove to a wire rack. Yield: 1 dozen.
Originally published as Cranberry Muffins in Country Woman Christmas Annual 1997, p13
Reviews for Tender Cranberry Muffins
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Reviewed Mar. 7, 2015
"I have made these often and then lost the recipe. Searched on line until I found this one and said "yes, this is the one, because it has you folding in the sour cream in 2 different places in the recipe". This really needs to be corrected."