Sour Cream Apple-Cranberry Muffins

Yields: 18 muffins

Kelly

ingredients

Muffins

2 cups flour
3/4 cup sugar
1 Tb baking powder
3/4 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp cloves
1/4 tsp salt
1 cup dried cranberries
2 eggs, beaten
4 Tb butter, melted
1 1/2 cups sour cream
1 cup chopped Granny Smith apples

Topping

1/2 cup brown sugar
1/3 cup flour
4 Tb cold, firm butter

directions

Muffins

Preheat oven to 375°. Coat muffin pans with nonstick cooking spray. In a large bowl, combine first 10 ingredients. Set aside. In a small bowl, combine eggs, melted butter, sour cream and apples. Make a large well in dry ingredients. Pour liquid ingredients (eggs through apples) into well. Mix just until blended. Fill muffin cups 2/3 full with batter. Sprinkle about 1 tsp topping over each muffin. Bake for approximately 15-20 minutes, or until lightly browned. Test for doneness with a toothpick. Do not overbake. Let cook about 5 minutes before removing muffins from pans.

Topping

In a small bowl, mix together brown sugar and flour. Cut in butter until ingredients are crumbly. This recipe will make enough for 3 to 4 batches. Cover tightly any remaining topping and store in refrigerator for up to 3 weeks.

Source: Kelly