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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 vanilla extract
  • 2 cups King Arthur Unbleached 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.

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Cream Cheese Cranberry Muffins (continued)

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.