Cranberry Pecan Muffins

By Hortond

Ingredients

• TOPPING:
• 1/2 cup butter or margarine, softened 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 teaspoon orange zest
• 3/4 cup coarsely chopped fresh or frozen cranberries
• 1/2 cup chopped pecans
• 2 tablespoons sugar
• 1/8 teaspoon ground nutmeg

Preparation

Step 1

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.