Ingredients
2 cups all-purpose flour3/4 cup sugar2-1/2 teaspoons baking powder1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground nutmeg1/4 teaspoon baking soda1/8 teaspoon ground allspice1/8 teaspoon ground cloves2 large eggs1-1/2 cups reduced-fat sour cream1/4 cup butter, melted1 teaspoon vanilla extract1 cup chopped peeled tart apple1 cup dried cranberriesTOPPING:1/4 cup packed brown sugar3 tablespoons all-purpose flour2 tablespoons cold butter
Preparation
In a large bowl, combine the first nine ingredients. In another bowl, whisk the eggs, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and cranberries.
Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. For topping, combine brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
