These muffins are the perfect, flavorful treat for your Sunday brunch. Bonus: this recipe is a yummy use of the extra cranberries, nuts, and even OJ you have leftover from holiday recipes.
Preheat oven to 375°F.
Grease 24 muffin cups or line with paper liners.
Place Tillamook Unsalted Butter, applesauce, 1 cup sugar, and brown sugar in a large mixing bowl and stir until smooth and creamy.
Mix in eggs and vanilla extract, then stir in Tillamook Premium Sour Cream, Tillamook Plain and Simple 0% Farmstyle Greek Yogurt, and orange juice until thoroughly combined.
In a separate bowl, whisk flour, baking powder, baking soda, nutmeg, ½ teaspoon cinnamon, and salt.
Gently stir the flour mixture into the wet ingredients just until moistened; fold in cranberries and pecans.
Spoon batter into prepared muffin cups, filling them ⅔ full.
Combine ¼ cup sugar with ½ teaspoon cinnamon in a small bowl, and sprinkle the cinnamon sugar over the muffins.
Bake until muffins are lightly browned and a toothpick inserted into the center comes out clean or with moist crumbs, about 20 to 25 minutes.
Cool in pan for 10 minutes before turning out to finish cooling on wire racks.