Cranberry Sour Cream Muffins

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cranberry sour cream muffins

#this post is sponsored by Plugra butter, but all opinions are my own.

I always think of muffins as the ultimate shareable food. You can take a batch to work, to church, to a friend’s house for book club, in the car for a quick road trip snack. My cranberry sour cream muffins are the perfect cooler weather muffin, with pecans, cranberries, and a bit of pumpkin pie spice for flavor, you can put these in a cute little container and be on your way. The sour cream keeps them moist, and if you want something lighter, Greek yogurt would do the trick. The crunchy topping is also sandwiched in the middle, so you get the flavors throughout every bite.


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Cranberry sour cream muffins
Author: 
Recipe type: breakfast
 
Ingredients
  • 1½ cups flour
  • ¼ tsp baking soda
  • ¼ tsp kosher salt
  • 2 tsp baking powder
  • Half stick unsalted butter cut into fourths (I used Plugra)
  • 8 oz sour cream or Greek yogurt
  • ½ cup whole milk
  • ½ cup sugar
  • 1 large egg slightly beaten
  • ¾ cup dried cranberries
  • ¼ cup chopped pecans
  • ¼ cup light brown sugar
  • 2 T sugar
  • 1 tsp pumpkin pie spice (can do ½ tsp cinnamon ½ tsp nutmeg if you prefer)
Instructions
  1. Preheat oven to 350 degrees
  2. Line a 12 cup muffin pan with muffin liners
  3. In stand mixer on low speed stir flour, baking soda, salt, and baking powder
  4. Add butter and mix until small crumbles, about 45 seconds
  5. In medium bowl whisk sour cream, milk, ½ cup sugar with milk and egg
  6. Add sour cream mixture to flour mixture and mix on low speed just to combine-fold in cranberries
  7. In a small bowl mix pecans, brown sugar, 2 T sugar and pumpkin pie spice
  8. Spoon batter halfway in each muffin liner, add pecan brown sugar topping and top with more batter
  9. Add remaining pecan brown sugar topping to the top
  10. Bake for 22-25 minutes or until a toothpick comes out clean
  11. Let cool for 15 minutes and serve
  12. Can be kept at room temp in a food safe container for 3 days

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