Step 1

Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners and it set aside.

Step 2

In a large bowl, sift together the flour, baking powder, nutmeg, and salt; set aside.

Step 3

In a separate large bowl, whisk together the butter, both sugars, eggs, vanilla extract, sour cream, and mashed bananas, mixing until ingredients are fully incorporated.

Step 4

Add the dry mixture of ingredients to the wet mixture of ingredients and, using a rubber spat

Step 5

Fold in the cranberries and chocolate chips, mixing just until combined.

Step 6

Divide the batter evenly among prepared muffin tins, filling each tin all the way to the top.

Step 7

Bake for 16 to 18 minutes, or until the tops are puffed up and lightly golden brown, and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached. Cool muffins at least 5 minutes in the pan before transferring to a cooling rack.

Step 8

Enjoy muffins warm, or store in a covered container for up to 2 days.