Ingredients
Scale
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp cinnamon
- 1/2 cup unsalted butter (softened)
- 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 topping)
- 1/3 cup light brown sugar (for topping)
- 1/2 tsp cinnamon (for topping)
- 1/4 tsp ground green cardamom (for topping)
- pinch of salt (for topping)
- 1/3 cup unsalted butter (melted, for topping)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin.
- For the topping, mix all-purpose flour, light brown sugar, cinnamon, ground cardamom, salt, and melted unsalted butter until crumbly. Set aside.
- In a large bowl, whisk together all-purpose flour, baking powder, and cinnamon. In another bowl, cream softened unsalted butter with white and light brown sugar until fluffy. Add eggs and vanilla extract; mix well.
- Stir in buttermilk and sour cream before gradually adding dry ingredients until just combined. Fold in cranberry sauce gently.
- Fill muffin cups two-thirds full with batter and sprinkle crumb topping over each.
- Bake for about 25 minutes or until a toothpick comes out clean. Allow to cool before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (85g)
- Calories: 240
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg