Cranberry Pecan Muffins
These muffins are moist and flavorful. The fresh cranberries are a burst of flavor too! I made several substitutions with this recipe since I'm trying to 'use it up, use it out, make do, do it out".
Instead of sour cream, you can use plain yogurt, but I only had strawberry and that worked just fine.
- Yogurt has less fat than sour cream, so you can as up to 3 Tablespoons of butter to balance it out.
- Since the yogurt is sweetened, I used less sugar and added a spoonful of molasass, for a rich, almost carmel-y taste.
- I added a full teaspoon of baking soda instead of just half to make up for the lack of acidity in the molasass as well.
- I added 1/2 a tsp of almond extract and a splash of orange extract (since I don't have any zest). I also threw in a shake of cloves and a generous dose of cinnamon.
- I forgot to use the sugar/nutmeg topping...but they were so good.
Ingredients
- 1/2 cup butter or margarine, softened
- 1 cup sugar
- 2 eggs
- 1/2 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
- 1 1/2 cup coarsely chopped fresh or frozen cranberries, if you cut them in 1/2 you will have a bigger flavor
- 1/2 cup chopped pecans
- TOPPING:
- 2 tablespoons sugar
- 1/8 teaspoon ground nutmeg
Directions
- In a mixing 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 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
