Cream Cheese Cranberry Muffins

I can't go very many days without baking muffins. The recipe I'm using today for Cream Cheese Cranberry Muffins is from Taste of Home, and it is a great recipe. I love muffins, and I have tried many, many recipes, but if someone told me that I could only have one muffin recipe, this very well could be the one I would choose. There is just something about cream cheese that flavors a batter like nothing else. The only thing I changed about this recipe from the original is that I used dried cranberries instead of fresh ones to make my muffins. I think this recipe would be great with any dried fruit, or fresh blueberries too.

 Print Recipe

 
Cream Cheese Cranberry Muffins
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1 1/2 cups sugar
4 eggs
1 1/2 teaspoons vanilla extract
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup dried cranberries
1/2 cup chopped pecans

Drizzle
2 cups confectioners' sugar
3 tablespoons 2% milk

Preheat oven to 350 degrees F.
In a large bowl, cream the butter, cream cheese, and sugar until light and fluffy. 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 with batter. Bake in preheated oven for 20 - 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from the pans to a wire rack. Makes 20 muffins.
For glaze, combine confectioners' sugar and milk; drizzle over warm muffins.

This recipe makes a large batch; I had 20 muffins.

The glaze adds just a little extra goodness.

Try these Cream Cheese Cranberry Muffins, and I think you'll agree this is a 5 star muffin recipe!

This recipe was shared with:
Fresh Food Friday
Fat Camp Friday
Sugar Bananas
Jam Hands Recipe Sharing Monday
Muffin Monday
On the Menu Monday 
Naptime Creations Tasty Tuesday 
Sweet Temptations 
Jane Deere Fusion Friday

I can't go very many days without baking muffins. The recipe I'm using today for Cream Cheese Cranberry Muffins is from Taste of Home, and it is a great recipe. I love muffins, and I have tried many, many recipes, but if someone told me that I could only have one muffin recipe, this very well could be the one I would choose. There is just something about cream cheese that flavors a batter like nothing else. The only thing I changed about this recipe from the original is that I used dried cranberries instead of fresh ones to make my muffins. I think this recipe would be great with any dried fruit, or fresh blueberries too.

 Print Recipe

 
Cream Cheese Cranberry Muffins
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1 1/2 cups sugar
4 eggs
1 1/2 teaspoons vanilla extract
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup dried cranberries
1/2 cup chopped pecans

Drizzle
2 cups confectioners' sugar
3 tablespoons 2% milk

Preheat oven to 350 degrees F.
In a large bowl, cream the butter, cream cheese, and sugar until light and fluffy. 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 with batter. Bake in preheated oven for 20 - 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from the pans to a wire rack. Makes 20 muffins.
For glaze, combine confectioners' sugar and milk; drizzle over warm muffins.

This recipe makes a large batch; I had 20 muffins.

The glaze adds just a little extra goodness.

Try these Cream Cheese Cranberry Muffins, and I think you'll agree this is a 5 star muffin recipe!

This recipe was shared with:
Fresh Food Friday
Fat Camp Friday
Sugar Bananas
Jam Hands Recipe Sharing Monday
Muffin Monday
On the Menu Monday 
Naptime Creations Tasty Tuesday 
Sweet Temptations 
Jane Deere Fusion Friday