Preheat oven to 400F.

Cream butter and sugar in a large bowl, then add the eggs one at a time and once mixed well, add the vanilla and mix to combine. Stir in the sour cream to the mixture and set aside.

In a medium bowl, combine the flour, baking powder, baking soda, nutmeg, and salt.

Add the dry ingredients into the wet ingredients in thirds, mixing just until moistened.

Rinse and roughly chop the cranberries, then fold them into the muffin batter.

Fill each cup in the Demarle at Home muffin tray 2/3 full and bake on the middle rack for 15-20 minutes or until the tops of the muffins are golden brown and the muffins are set.