Cranberry Cardamom Muffins
Description
Cardamom is a favorite in our house and these cranberry cardamom muffins from Sally were a hit! They’re not too sweet and they freeze beautifully so you can have them handy for an ‘anytime’ snack – enjoy!
Ingredients
1 3/4 c. (219 g) flour
1 t. EACH baking soda, baking powder AND cardamom
1/2 t. EACH cinnamon AND salt
1/2 c. (113 g) butter, softened to room temperature
3/4 c. (150 g) sugar
2 eggs AND 1/2 c. (120 g) sour cream AND 1 t. vanilla
1/3 c. (80 g) milk
zest from one large orange
1/2 c. (60 g) chopped pecans
1 1/2 c. (187 g) fresh or frozen (do not thaw) cranberries
Instructions
Preheat the oven to 425 and spray a 12-cup muffin pan. In a medium bowl, whisk together the flour, baking soda, baking powder, cardamom, cinnamon and salt. Set this aside.
Use your electric mixer to beat the butter on high speed for a minute or 2 until smooth and creamy. Add in the sugar and beat again for another 2 minutes until well creamed, scrape down the sides of the bowl as needed. Add the eggs, sour cream and vanilla, beat on medium speed for 1 minute, stop and scrape down the sides, then turn the speed up to high until the mixture is well combined.
Pour in the dry ingredients and mix on low until almost combined, then leave the mixer on and pour in the milk and scrape in the zest. Scrape down the sides and beat on low until combined. Fold in the pecans and cranberries.
Spoon the batter evenly into your prepared muffin tins and bake for 5 minutes at 425. Leave the muffins alone, don’t open the oven, but reduce the heat to 350 and bake for another 15 minutes or until the middles reach 200 degrees with an instant thermometer. Allow the muffins to rest in the pan for about 5 minutes before carefully removing the muffins to a rack to cool completely. Sally has an optional icing if you plan to serve these warm for a brunch, or wish to fancy them up just because.
