Cranberry Muffins

Cranberry Muffins

12 servings

1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup (8 ounces) sour cream
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup chopped fresh or frozen cranberries (I used craisins)
for topping
2 tablespoons sugar
1/8 teaspoon ground nutmeg

In a 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° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove to a wire rack and enjoy!