Sour Cream-Cranberry Muffins
Recipe from Midwest Living

Sour Cream-Cranberry Muffins

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Servings: 12
Serving size: 1  muffin
Yield: 12 muffins
Prep Time: 30 mins
Related Categories: Bread, Breakfast and Brunch, Muffins
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    Nonstick cooking spray
  • 1 1/2  cups 
    all-purpose flour
  • 2   teaspoons 
    baking powder
  • 1/4  teaspoon 
    baking soda
  • 1/4  teaspoon 
  • 1/4  cup 
  • 1  8  ounce carton 
    dairy sour cream or plain yogurt
  • 1/2  cup 
    granulated sugar
  • 1/2  cup 
  • 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
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 information
Per Serving: cal. (kcal) 234, Fat, total (g) 10, chol. (mg) 37, sat. fat (g) 5, carb. (g) 33, fiber (g) 1, pro. (g) 3, vit. A (IU) 292, sodium (mg) 165, calcium (mg) 61, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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