Ingredients
Scale
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp cinnamon
- 1/2 cup unsalted butter
- 1 cup white sugar
- 1/3 cup light brown sugar
- 2 eggs
- 1/4 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1 cup cranberry sauce
- 1/2 cup all-purpose flour (for crumb topping)
- 1/3 cup light brown sugar (for crumb topping)
- 1/2 tsp cinnamon (for crumb topping)
- 1/4 tsp ground green cardamom (for crumb topping)
- pinch of salt (for crumb topping)
- 1/3 cup unsalted butter (melted, for crumb topping)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners.
- For the crumb topping, mix together flour, light brown sugar, cinnamon, cardamom, salt, and melted butter until crumbly; set aside.
- In a large bowl, whisk together the dry muffin ingredients: flour, baking powder, and cinnamon.
- In another bowl, cream unsalted butter with white and brown sugars until fluffy.
- Mix in eggs one at a time followed by vanilla extract, buttermilk, sour cream, and cranberry sauce until combined.
- Gradually add the dry ingredients to the wet mixture until just mixed; avoid overmixing.
- Fill muffin tins halfway with batter, add a spoonful of cranberry sauce on top, then cover with remaining batter and sprinkle crumb topping.
- Bake for 25 minutes or until golden brown and a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (85g)
- Calories: 300
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg