Ingredients
Scale
- 3 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground green cardamom
- 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 ground cinnamon (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 line a muffin tin with paper liners.
- In a bowl, whisk together 3 cups of flour, baking powder, cinnamon, cardamom, and salt.
- In another bowl, cream together the softened butter and sugars until light and fluffy.
- Add eggs one at a time; then mix in vanilla extract, buttermilk, and sour cream until well combined.
- Gradually combine the dry ingredients with the wet mixture until just mixed; gently fold in cranberry sauce.
- For the crumb topping: Combine remaining flour, brown sugar, cinnamon, and melted butter in a separate bowl until crumbly.
- Fill muffin tins three-quarters full with batter and sprinkle crumb topping on each.
- Bake for 25 minutes or until golden brown; check with a toothpick for doneness.
- Allow to cool slightly before serving warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (65g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg