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.
Ingredients
- 1 cup butter, softened
- 1 package (8 ounces) cream cheese, softened
- 1-1/2 cups sugar
- 4 eggs, room temperature
- 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
Reviews
I cut this recipe out of the magazine years ago and it is still a favorite. I especially love them for Christmas morning! They also freeze well if there are leftovers!
I just made these for The Husband to take to work tomorrow. I substituted fresh home milled whole wheat flour (pastry grind) and sifted the flour before folding in. These are amazing and I am sure they will be a hit at the office!
These are awesome! I love that they aren't too sweet because of the cream cheese. It makes a lot, great for a crowd or to freeze.
best cream cheese muffin i have ever baked. been baking these for years!!!! big hit at work and home. the whole kitchen smells so good when its baking. thank you so much for sharing this perfect recipe.
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Excellent mini loaves for Christmas gifts.
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.