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Cream Cheese Cranberry Muffins

 Cream Cheese Cranberry Muffins
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.
24 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups sugar
  • 4 eggs
  • 1-1/2 teaspoons McCormick® Pure 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

  • 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.
  • 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.
  • Combine confectioners' sugar and milk; drizzle over muffins. Yield: 2

2 of 2

Cream Cheese Cranberry Muffins (continued)

Directions (continued)

  • 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.