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Cream Cheese Cranberry Muffins

Total Time

Prep: 15 min. Bake: 20 min.

Makes

2 dozen

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.
Cream Cheese Cranberry Muffins Recipe photo by Taste of Home

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

  1. 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.
  2. 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.
  3. 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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