Cranberry Cream Cheese Muffins
Incredibly tender and moist cream cheese muffins loaded with fresh cranberries and nuts.
1 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
4 large eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh or frozen cranberries, dusted with 2 tablespoons flour
1/2 cup pecans or walnuts, chopped
- Preheat oven to 350°F (175°C). Line muffin pan with paper liners or spray with nonstick cooking spray.
- In a mixing bowl, beat together the butter, cream cheese, sugar, and vanilla extract. Add the eggs, one at a time, beating well after each.
- In a separate bowl, combine the flour, baking powder, and salt. Add to the butter mixture gradually. Fold in cranberries and nuts. Spoon batter into greased muffin cups.
- Bake for 25 to 30 minutes, or until golden and wooden pick inserted in center comes out clean. Let muffins stand on a cooling rack for about three minutes before removing from the pans.
Makes 12 muffins.
Tip: Blueberries or raspberries can be substituted for the cranberries.