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 minutes before removing from pans to wire racks.
Thank You! Your rating has been submitted. Please allow 24 hours for your
review to appear.
Add a rating or review to submit
Average Rating:
dozer77
Feb 6, 2013
They are very moist and really easy to make.I used frozen cranberries and lots of pecans.
RachelElsa
Feb 27, 2012
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.
MaryNelson
Oct 1, 2011
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!
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!