Ingredients
1/2 cup butter, softened1 cup sugar2 large eggs1 teaspoon vanilla extract1 cup sour cream2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon ground nutmeg1/4 teaspoon salt3/4 cup coarsely chopped fresh or frozen cranberries1/2 cup chopped pecansTOPPING:2 tablespoons sugar1/8 teaspoon ground nutmeg
Preparation
In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Fold in sour cream. Combine the flour, baking powder, baking soda, nutmeg and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans.
Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
