Cranberry White Chocolate Chip Muffins

I have been playing around with my standard muffin recipe and came up with this variation yesterday.  They are yummy and moist- give it a try!

Cranberry White Chocolate Chip Muffins

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dried cranberries
1 cup white chocolate chips

Cream butter and sugar in mixing bowl. Add eggs, one at a time, beating well after each addition. Add vanilla. Fold in sour cream. Combine the flour, baking powder, baking soda, and salt; stir into creamed mixture just until moistened. Fold in cranberries and chips. Batter will be thick! Fill greased or paper-lined muffin cups two-thirds full. Sprinkle sugar crystals over batter. Bake at 375 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Enjoy!