Cream Cheese Cranberry Muffins Recipe
- 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
- 2 cups confectioners' sugar
- 3 tablespoons 2% milk
- 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.
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.
Reviews for Cream Cheese Cranberry Muffins
"These are great for brunch or dessert!"
"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."
"We love it even WITHOUT the glaze topping....so yummy and plenty sweet."
"Very good. Moist and creamy tasting. I omitted the nuts."
"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 :)"
"Excellent muffin. I made a few changes...I used canned cranberries, one cup of sugar and only three eggs. I also baked them at the normal muffin temp of 400 degrees. I will make them again. Delicious buttery flavor with the contrast of tart cranberry. Next time I might add a bit of orange zest."
"These were a huge hit w my family for thanksgiving! We needed a new cranberry recipe n these were perfect! I followed the recipe to the letter n I wouldn't change a thing!"
"There is a Cranberry Coffee Cake recipe in last years Taste of Home Fall Baking magazine that is almost identical to this one. The only difference is that this one is in muffin rather than bundt cake form, and this one adds a simple glaze. I don't know if this is a coincidence, our if this recipe was "inspired" by that one (or perhaps vice versa). Either way it is a very tasty muffin/cake, and the cream cheese adds richness and moisture. The reviews that said these were dry must have over baked them."
"Very yummy muffins! They were beautiful and everyone enjoyed them. However, they were a tiny bit dry and the cream cheese was barely able to be tasted. 20 minutes was more than enough, 22 crisped the bottoms. A keeper, but maybe with a few changes."
"Were a bit dry."
"This is one of the BEST muffin recipies I have tried, so versitile also! I have used blueberries, and peaches also. Yummy! My families new favorite!"
"Delicious! I didn't have pecans, so I substituted with walnuts. Its nice it makes so many muffins, I ended up freezing about half, and they were still just as tasty."
"These are lightest and very tasty. I made them in mini bundt cake pans. Which gave them a great presentation as well as taste. The yield is a bit less but I like the effect baking them in the smaller bundt pan."
"Wonderful! Really enjoyed, but because we are a small family, I halfed the recipe and baked them in the large muffin pans. It made 6. The original recipe in the magazine didn't have the drizzle on them and it is tasty both ways."
"Nice dense & moist texture. Very nice treat."
"I brought this up to our freind camp and everyone loved them, neadless to say, these muffins did not even make it to the end of the day! Very moist and it almost taste like cheesecake. I also made a batch on mini muffins & cut the time in half. They turned out great! I will be making this again and again!"
"These are the most moist muffins I have ever had! I substituted the drizzle for a streusel topping of flour, brown sugar, cinnamon & butter to give them a bit more sweetness & crunch and they were amazing!"
"i like these muffins, but i have found other ones just almost as good that didn't take cream cheese and were more economical. But if you are going for a super yummy moist muffin this is it!"
"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!"
"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!!"
"I substituted white chocolate chips for the pecans since my son is allergic to nuts and they were scrumptious!"
"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!!"
"These were awesome, my family loved them. I will make them again."