I found this recipe somewhere online and they are some of the most delicious baked goods I’ve had. Ever. I think it’s the subtle nutmeg that really does it.
Ingredients
* 1/2 cup butter or margarine, softened (115g)
* 1 cup sugar
* 2 eggs
* 1 teaspoon vanilla extract (butter-vanilla extract from Dr. Oetker seems to work great)
* 1 cup sour cream (I used creme fraische)
* 2 cups all-purpose flour (used #405)
* 1 teaspoon baking powder (double-acting stuff from China)
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon salt
* 1 cup chopped fresh or frozen cranberries (I went with the fresh ones)
* TOPPING: (I skipped the topping here and instead used a combination of confectioner’s sugar and lemon juice for a nice lemon glaze but ended up eating the muffins with either lemon glaze or butter – both ways were delicious.)
* 2 tablespoons sugar
* 1/8 teaspoon ground nutmeg
Directions
1. In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Fold in sour cream. Combine flour, baking powder, baking soda, nutmeg and salt; stir into the creamed mixture just until moistened. Fold in cranberries. Fill greased or paper-lined muffin cups two thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 400 degrees F (204dC) for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove to a wire rack.
note: changed topping to lemon glaze
used bundt muffin pan, filled each cake – they got pretty big
set timer for 20 mins and they cooked perfectly – puffy tops and snazzy bottoms, no need for cupcake paper
