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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.
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    2 dozen

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

Directions

  • Preheat oven to 350°. In a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. 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 until a toothpick inserted in the muffins comes out clean, 20-25 minutes. 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.

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