Cream Cheese Cranberry Muffins

Name: Cream Cheese Cranberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 dozen.
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

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.

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

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.

Nutrition Facts

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

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

Reviews

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Average Rating:

pammystill

Apr 12, 2017

Excellent mini loaves for Christmas gifts.
dbeauche

Feb 6, 2016

These are great for brunch or dessert!
manga

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.
mggfamily

Dec 6, 2015

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

Oct 31, 2015

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

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 :)
StarchedWhiteApron

Dec 1, 2014

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.
AuntTinasPotatoes

Nov 28, 2014

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!
kerowh85

Nov 18, 2013

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.
MaikoEmi

Jun 23, 2012

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.