[X]

Home > Recipes > Cream Cheese Cranberry Muffins

Cream Cheese Cranberry Muffins Recipe

Cream Cheese Cranberry Muffins Recipe photo by Taste of Home

Read reviews (15)

Rate recipe

Moist and chock-full of colorful berries, these marvelous muffins are a seasonal specialty of Mrs. Leonard Keszler, Bismarck, North Dakota. "They are light and tasty, and they freeze very well," she says.

[X]

Rate Cream Cheese Cranberry Muffins Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cream Cheese Cranberry Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 24 Servings

15 20 35

Ingredients

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar
4 eggs
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh or frozen cranberries
1/2 cup chopped pecans
DRIZZLE:
2 cups confectioners' sugar
3 tablespoons 2% milk

Directions

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Combine confectioners' sugar and milk; drizzle over muffins. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 105 calories, 6 g fat (3 g saturated fat), 46 mg cholesterol, 113 mg sodium, 10 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cream Cheese Cranberry Muffins in Taste of Home December/January 2007, p10

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Cream Cheese Cranberry Muffins

Cream Cheese Cranberry Muffins

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(11-15) of 15 reviews

Sort Reviews:

Reviewed on Jan. 28, 2010 by Brendat4

A friend of mine made these for a brunch we went to--they were delicious and very moist. I brought some leftovers home--my daughter has been begging for more ever since!

Reviewed on Jun. 10, 2009 by jenjen1177

These are fantastic! My son is also allergic to nuts, so I subbed white chips as suggested by skmcq3, and my whole family loves the result! Also, I'm pleased with the nutritional value - good for a muffin. Will definitely make again!!

Reviewed on May. 31, 2009 by skmcq3

I substituted white chocolate chips for the pecans since my son is allergic to nuts and they were scrumptious!

Reviewed on Dec. 01, 2008 by mitzi_richmond

These are the best muffins and it's great that they make 24. Wonderful for a Christmas brunch or breakfast. I was out of fresh cranberries and used dried, cutting back on the sugar a bit. They were delicious!!

Reviewed on Nov. 26, 2008 by plyter

These were awesome, my family loved them. I will make them again.

View all >