Sour Cream-Cranberry Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup butter

• 1 (8 ounce) carton sour cream
• 1/2 cup granulated sugar
• 1/2 cup milk
• 1 egg, slightly beaten
• 3/4 cup dried cranberries
• 1/4 cup packed brown sugar
• 1/4 cup chopped pecans
• 2 tablespoons granulated sugar
• 1 teaspoon pumpkin pie spice

Directions

1. 1

   1. Lightly coat 12 regular muffin cups with cooking spray and set aside.

2. 2

   2. In a large mixing bowl, stir together the flour, baking powder, baking sode and salt. Cut in butter until mixture is crumbly.

3. 3

   3. In a medium bowl, stir together the sour cream, 1/2 cup sugar, milk and egg. Add to the dry ingredients and stir until just combined. Fold in dried cranberries.

4. 4

   4. Stir together the brown sugar, pecans, 2 tbsp granulated sugar and pumpkin pie spice.

5. 5

   5. Spoon half of the batter into prepared muffin cups. Sprinkle half of the nut mixture into the cups. Top with remaining batter and remaining nut mixtgure.

6. 6

   6. Bake in a 350 degree F oven for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Remove from pan and serve warm.