Taste of Home
Cream Cheese Cranberry Muffins
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 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.
Ingredients
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1 cup butter, softened
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1 package (8 ounces) cream cheese, softened
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1-1/2 cups sugar
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4 eggs, room temperature
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1-1/2 teaspoons vanilla extract
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2 cups all-purpose flour
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1-1/2 teaspoons baking powder
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1/2 teaspoon salt
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2 cups fresh or frozen cranberries
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1/2 cup chopped pecans
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DRIZZLE:
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2 cups confectioners' sugar
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3 tablespoons 2% milk
Directions
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1.
Preheat oven to 350°. In a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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.
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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.
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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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