Ingredients
Makes: 12 muffins
- Muffins
- 1/2 cup butter
- 1 cup caster sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup chopped fresh cranberries
- Crumble Topping (optional)
- 60g unsalted butter chopped
- 1/4 cup caster sugar
- 1/2 cup (55g) ground almond meal
- 1/2 cup (75g) plain flour
Directions
Preparation:10min ›
Cook:25min ›
Extra time:25min ›
Ready in:1hour
- Preheat oven to 180 Degrees C. Grease a 12 hole muffin tin or line with paper patty cases.
- Muffins: In a large bowl cream butter and sugar. Add the eggs and vanilla and mix well. Fold in sour cream. Sift in the flour, baking powder, baking soda, nutmeg and salt and stir until just moistened. Stir in the cranberries then fill muffin holes two thirds full.
- Crumble Topping(optional): Place butter, sugar, almond meal and flour in a bowl and rub in the butter with your fingers until it resembles coarse bread crumbs. Sprinkle on top of muffins.
- Bake in the oven for 20-25 minutes or until muffins are cooked through. Cool in the muffin tin for 10 minutes then remove to a wire cake rack to finish cooling.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
0
Great breakfast muffin at any time of the year, and they make your kitchen smell like Christmas when you make them! I used dried cranberries (you can't find fresh where I live) and a bit less sugar, and they came out fine. - 19 Aug 2015