I often serve these colorful muffins when my United Methodist circle meets at my home. They are always a hit.

Allrecipes Member

Recipe Summary test

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
TOPPING:

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

229 calories; protein 3.2g; carbohydrates 27.9g; fat 12g; cholesterol 44.8mg; sodium 157.9mg. Full Nutrition
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Reviews (72)

Rating: 4 stars
03/30/2009
This recipe is rated 4 stars as is. If you make the changes I did, then I would rate it a 5 star. Instead of vanilla, I added 1 tsp of almond extract. I used dried cranberries, and increased it to 1 cup. I added about 2 tsp of orange zest. The muffins were very dry, so next time I'll add 2 tbsp to 1/4 cup milk to the batter. My changes make them awesome! NOTE: I have to update my comments. I made these again with fresh chopped cranberries and they were by far much better than with dried cranberries. Also, add just 1/2 tsp almond extract, a whole tsp is a bit much. And I will add even more orange zest the next time. I also recommend just cutting the cranberries in half and not chop them. This way you get the nice tart taste in each bite. But, use more cranberries, I used 1 cup and will increase that 1 1/2 cups the next time as well. Read More
(98)
Rating: 5 stars
11/23/2008
Hands down one of the best muffins I have ever made. I didn't think they were going to work, the batter was SUPER thick. But, they cooked up beautifully & the taste is so delicious. You need the sugar with cranberries. Next time, I'm trying blueberries & will cut back a bit on the sugar. Read More
(39)
Rating: 5 stars
02/10/2011
These were excellent! I did have to sub for what I had on hand. I used dried cranberries and Greek yogurt (instead of sour cream) and they turned out great. Nice recipe! Read More
(37)
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Rating: 5 stars
03/12/2010
These are delicious. This recipe made 24 reg muffins for me. I made slight changes such as: 1 cup white flour, 1 cup wheat flour. I used CRAISINS (doubled the amount on this recipe) that I soaked in 3/4 cup of apple sauce for 30 minutes or so. (Applesauce adds lots of moisture and plumps up the craisins. I use 2 kid size snack cups of apple sauce). SAVE YOURSELF THE SCRUBBING!!! I've made these so many times that I have perfected how to NOT want to throw my muffin pans away! I butter each cup (I put my hand in a quart size baggie to do the greasing...saves my hands from getting too yucky!) Then I combine a mixture of 1/8 cup of sugar & 1/2 tsp nutmeg. I put 1/8 tsp of the mixture in each cup & shook around until well coated on all sides. Then tapped off the excess in the sink. Now my "nonstick" pans really become "non stick"!!! Yay! Turned out perect!!! My muffins were done in 15 minutes...so watch them carefully. This recipe is worth WAY more than 5 stars!! Read More
(30)
Rating: 5 stars
01/21/2009
Wow! I HATE fresh cranberries. Kinda like the juice but that's all, and even then I want to mix it with apple or something. I purchased a bag of these little berries (which is how I discovered I hate them) and found this recipe. I made a couple of tweaks: plain yogurt instead of sour scream (didn't have any), pure orange extract instead of vanilla, 2/3 cup of the white flour was replaced with whole wheat, and I completely forgot to put the nutmeg and sugar on top. I just pulled them out of the oven and they are heaven!!! The kids and I already gobbled some up. It made 12 standard size and 20 minis. I don't agree at all that there's too much sugar in this recipe. Cranberries are TART, and while I agree they didn't rise (were flat and unattractive) they are NOT cake like--maybe because of the whole wheat flour. Now I know what to do with the rest of the cranberries. Read More
(25)
Rating: 4 stars
11/07/2011
I guess I'm one of the few who made these muffins following the recipe precisely - therefore, you can add, eliminate or substitute ingredients to your liking confidently based on my experience. The butter lends its great flavor and, combined with the sour cream, makes these muffins rich and moist. Chopping the cranberries coarsely worked well, and I loved the fine sugar/nutmeg topping as opposed to a demerera or raw sugar. The pecans were a compatible addition but could easily be omitted. So many cranberry muffin or quick bread recipes contain orange juice and zest and I liked the fact this one didn't. They rose high with nice, rounded domes. If I had any criticism at all, it would be only that I found the nutmeg just a llittle too bold, but that might be purely subjective. Bottom line, this is a fine recipe that works well as is, requiring no modifications. Read More
(18)
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Rating: 5 stars
12/30/2008
I have to rerate this one. I rated it as a 4 last night after I ate one right out of the oven. I found the nutmeg overwhelming when the muffins were warm, but now, the next day, they are absolute PERFECTION! These are definitely in the top 5 muffins I've ever had. I was worried these wouldn't turn out because halfway into making them, I realized I was out of sour cream. I stirred in some milk until I got the batter to the right consistency, probably a little less than 1/2 a cup. I will definitely try these again using sour cream. They baked beautifully and I love the way the sugar on top looks. Thanks! Read More
(16)
Rating: 4 stars
12/09/2009
Great recipe, and even better with the adjustments from commenter "Marsha". The almond extract really makes it. Also, to make these a little more festive, here are two tips: 1) Use an additional half-cup of pecans, but candy those in a saucepan with some brown sugar and butter. 2) Use Sugar in the Raw as a topping. The coarse sugar crystals make the muffins look beautiful, and give a nice little crunch on top. (I guess I should mention -- Top the muffins with the candied pecan pieces and Sugar in the Raw crystals right before baking.) Read More
(14)
Rating: 5 stars
12/29/2009
Wonderful! I added orange zest, cinnamon and a little cloves. I also used 1c fresh cranberries cut in halves. Next time I think I will use even more berries. These are sweet and delicious! A wonderful dessert item! Read More
(13)