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
- 1/2 cup sour cream
- 1 tbsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp ground green cardamom
- pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease or line a muffin tin.
- In a bowl, prepare the crumb topping by mixing flour, brown sugar, cinnamon, cardamom, salt, and melted butter until crumbly.
- In another bowl, whisk together flour, baking powder, and cinnamon for the muffins.
- Cream butter and sugars until fluffy in a separate bowl. Add eggs and vanilla extract; mix well.
- Stir in buttermilk and sour cream until combined.
- Gradually add dry ingredients to wet ingredients; fold in the cranberry sauce.
- Fill muffin tins two-thirds full with batter and top with crumb mixture.
- Bake for about 25 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (85g)
- Calories: 284
- Sugar: 21g
- Sodium: 135mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 47mg