Cranberry Pecan Muffins
I often serve these colorful muffins when my United Methodist circle meets at my home. They are always a hit.
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup 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
Reviews
They are very moist and really easy to make.I used frozen cranberries and lots of pecans.
Fluffy and delicious. I used the pecans as part of the topping rather than folding them into the batter, but otherwise folowed the recipe exactly.
Yes, but I always switch out the cranberries and the pecans. I used sun dried cherries and walnuts instead. Delish! I tried this recipe with the cranberries and the pecans, but the cherries and walnut provide more flavor. The sweetness of the cherries just burst in your mouth!