Ingredients
- 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 salt
- 1 1/2 cups cranberries fresh or frozen (roughly chopped)
Topping
- 2 tablespoons sugar
- 1/8 teaspoon ground nutmeg
Directions
Preheat oven to 400 degrees F. Grease or line a 12 slot muffin tin.
In a mixing bowl, cream together butter and sugar. Add eggs and vanilla and mix well. Fold in sour cream.
In a separate bowl, combine flour, baking powder, baking soda, nutmeg and salt. Add this flour mixture to the creamed mixture, stirring just until moistened. Fold in cranberries.
In a small bowl combine topping ingredients.
Fill muffin tin slots 2/3 full and sprinkle with topping.
Bake for 20 - 25 minutes or until toothpick inserted comes out clean (although it will most likely be stained red). Cool in tins for about 5 minutes before removing. Makes a dozen muffins.
~ I had leftover cranberries from the cranberry upside down cake I made the other night and wanted to use them up, so I made these muffins. I think they turned out pretty good. Again, tart, yet semi sweet. I think maybe an addition of orange zest (or maybe even orange juice) to the batter might take it up another notch, but all in all, good muffins. ~
Ingredients
- 1 1/2 cups fresh cranberries
- 2 tablespoons chopped walnuts
- 1 teaspoon grated orange peel
- 1/2 cup butter, softened and divided
- 1/2 cup firmly packed brown sugar
- 2 tablespoons orange juice
- 1/4 teaspoon cinnamon
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 cup buttermilk
Glaze
- 1 cup powdered sugar
- 1 teaspoon melted butter
- 2 tablespoons orange juice
Directions
Preheat oven to 350 degrees F. Coat a 9 inch square or 10 inch round baking pain with cooking spray and dust lightly with flour.
In small bowl, combine cranberries, walnuts and orange peel. Set aside.
In small saucepan, melt 2 tablespoons butter over medium heat. Stir in brown sugar, orange juice, and cinnamon. Cook for 3 minutes stirring constantly. Pour into pan. Sprinkle with cranberry mixture.
Whisk flour, salt, and baking powder in a medium bowl. Set aside.
In a large mixing bowl, with an electric hand mixer set on medium, beat white sugar and remaining butter until creamy. Add vanilla, egg, buttermik, and flour mixture. Spoon over cranberries.
Bake about 40 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan for 5 minutes then invert onto a rack to finish cooking.
Mix the powdered sugar, melted butter and orange juice and drizzle over cake before slicing.
~ I found this recipe in a magazine today and it looks way too good not to share. I would think you could change it up with whatever fruit you choose depending on the season. ~
