Ingredients
The following ingredients have 12 Servings
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 8 tablespoons (4 ounces) unsalted butter, melted
- 2/3 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup full-fat sour cream
- 2/3 cup mashed ripe banana
- 1 cup fresh cranberries, roughly chopped
- 1/2 cup chocolate chips
Instruction
- Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners and it set aside.
- In a large bowl, sift together the flour, baking powder, nutmeg, and salt; set aside.
- In a separate large bowl, whisk together the butter, both sugars, eggs, vanilla extract, sour cream, and mashed bananas, mixing until ingredients are fully incorporated.
- Add the dry mixture of ingredients to the wet mixture of ingredients and, using a rubber spat
- Fold in the cranberries and chocolate chips, mixing just until combined.
- Divide the batter evenly among prepared muffin tins, filling each tin all the way to the top.
- Bake for 16 to 18 minutes, or until the tops are puffed up and lightly golden brown, and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached. Cool muffins at least 5 minutes in the pan before transferring to a cooling rack.
- Enjoy muffins warm, or store in a covered container for up to 2 days.
