Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup white sugar
- 1/3 cup light brown sugar
- 1 cup cranberry sauce
- 2 eggs
- 1/2 cup unsalted butter
- 1/2 cup buttermilk
- 1 tbsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp ground green cardamom
- pinch of salt
- 1/2 cup all-purpose flour (for topping)
- 1/3 cup light brown sugar (for topping)
- 1/2 tsp cinnamon (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 crumb topping, mix 1/2 cup all-purpose flour, 1/3 cup light brown sugar, 1/2 tsp cinnamon, 1/4 tsp ground green cardamom, a pinch of salt, and melted butter until crumbly; set aside.
- In a large bowl, whisk together 3 cups all-purpose flour, 1 tbsp baking powder, and 1/2 tsp cinnamon. In another bowl, cream 1/2 cup unsalted butter with 1 cup white sugar and 1/3 cup light brown sugar until fluffy; add 2 eggs, 1/4 tsp vanilla extract, 1/2 cup buttermilk, and 1/2 cup sour cream, and mix well.
- Gradually incorporate the dry ingredients into the wet mixture followed by gently stirring in 1 cup cranberry sauce.
- Fill muffin tins two-thirds full with batter and top generously with crumb mixture.
- Bake for approximately 25 minutes or until a toothpick comes out clean. Allow to cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg