Cream Cheese Cranberry Muffins Recipe
Cream Cheese Cranberry Muffins Recipe photo by Taste of Home

Cream Cheese Cranberry Muffins Recipe

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4.5 23 31
Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 24 servings

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

Nutritional Facts

1 each: 105 calories, 6g fat (3g saturated fat), 46mg cholesterol, 113mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 3g protein

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans.
  2. Fill greased or paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the muffins comes out clean. Cool 5 minutes before removing from pans to wire racks.
  3. Combine confectioners' sugar and milk; drizzle over muffins. Yield: 2 dozen.
Originally published as Cream Cheese Cranberry Muffins in Taste of Home December/January 2007, p10

Reviews for Cream Cheese Cranberry Muffins

AVERAGE RATING
(31)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (6)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 6, 2016

"These are great for brunch or dessert!"

MY REVIEW
Reviewed Dec. 8, 2015

"This is the exact recipe in an old cookbook I found called, Sophie's Cranberry coffeecake. It is baked in a tube or bundt pan at 350 degrees for 65 mins."

MY REVIEW
Reviewed Dec. 6, 2015

"We love it even WITHOUT the glaze topping....so yummy and plenty sweet."

MY REVIEW
Reviewed Oct. 31, 2015

"Very good. Moist and creamy tasting. I omitted the nuts."

MY REVIEW
Reviewed Jan. 22, 2015

"Delicious light buttery flavor.... But I made few changes :) I replaced 2 cups of all-purpose flour with 1 cup of all-purpose flour and 1 cup of coconut flour; replaced pecans with 1/3 cup of whiskey .... Its a little taste of haven now :)"

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