1/2 c. (1 stick) butter
1 c. sugar
2 eggs
1 tsp. vanilla
1 c. dairy sour cream
2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/4 tsp. salt
1 c. cranberries, chopped
1/2 c. dates, coarsely chopped (optional)
1/2 c. walnuts, chopped (optional)

Topping:

2 tbsp. sugar
1/8 tsp. nutmeg

In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Fold in sour cream.

Combine flour, baking powder, baking soda, nutmeg and salt. Stir into creamed mixture just until moistened. Fold in cranberries. Add dates and/or walnuts, if desired. Fill muffin cups 2/3 full.

Combine topping ingredients; sprinkle over muffins.

Bake at 400°F for 20 to 25 minutes. Cool in pan 10 minutes. Remove from pan.