Cream Cheese Cranberry Muffins
"Moist and full of cranberries. Sweet with just enough tartness! Easy to make! These muffins are light and tasty and they freeze very well. I found the recipe in Christmas edition magazine from Dec 06 and just tried them last week. I have made them twice now! We all love them. I omit the pecans as my husband cannot eat nuts and we do not miss them!"
photo by cheryld1
- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
24 muffins
ingredients
- 1 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 1⁄2 cups sugar
- 1 1⁄2 teaspoons vanilla extract
- 4 eggs
- 2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 cups cranberries (I just use a whole 12 oz. bag, fresh or frozen, if frozen, do not thaw)
- 1⁄2 cup pecans, chopped
directions
- In a large mixing bowl, cream the butter, cream cheese, sugar and vanilla.
- Add eggs, one at a time, beating well after each addition.
- Combine the flour, baking powder and salt; stir into creamed mixture just until moistened.
- Fold in cranberries and pecans.
- (I put the cranberries in the food processor the first time I made them and this last time I just rough chopped them).
- Fill greased or paper-lined muffin cups three-fourths full.
- Bake at 350 degrees 20-25 minutes or until a tooth-pick comes out clean.
- Cool for 5 minutes before moving to wire racks.
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Reviews
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I followed the recipe exactly, especially the part about the 12 oz pkg of frozen fresh cranberries and served them at a church gathering where they received lots of rave reviews. I love pecans, so I use 1 full cup. Very delicious! The large muffins (18 of them) baked up beautifully at closer to 30 minutes for my oven -- as per pictures. -
The texture and flavor are great! I used leftover Thanksgiving cranberries & sauce. I also substituted sugar with 1 cup honey, 1/2 the butter with coconut oil, and blended 1/3 of the required flour with whole wheat pastry flour. Next time I'm going to increase the flour to 3 cups and add either 1 more egg or egg substitute, because the muffins sunk as soon as I opened the oven to check them. This batch I can't bring to the office, but they taste great.
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I cut the recipe in half and baked it in a small loaf pan for 50-60 minutes - turned out wonderful! Even my picky 5-year-old loved it. Thank you so much for posting the recipe. -
Loved this recipe! I made them in loaf pans and felt they didn't bake all the way. I am definitely going to make these again and change the baking the time. Thanks for a great recipe! -
WONDERFUL! I made these in small loaf pans as a bread instead of muffins. Everyone who tried a slice asked for the recipe! I wound up making 12 loaves over the holidays at various times. I am making a bath this evening using blueberries, since I am out of cranberries. Thanks for this wonderful recipe!
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Tweaks
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The texture and flavor are great! I used leftover Thanksgiving cranberries & sauce. I also substituted sugar with 1 cup honey, 1/2 the butter with coconut oil, and blended 1/3 of the required flour with whole wheat pastry flour. Next time I'm going to increase the flour to 3 cups and add either 1 more egg or egg substitute, because the muffins sunk as soon as I opened the oven to check them. This batch I can't bring to the office, but they taste great.
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WONDERFUL! I made these in small loaf pans as a bread instead of muffins. Everyone who tried a slice asked for the recipe! I wound up making 12 loaves over the holidays at various times. I am making a bath this evening using blueberries, since I am out of cranberries. Thanks for this wonderful recipe!
RECIPE SUBMITTED BY
Hi, My name is Renee. I am very happily married and have 3 grown married daughters and 6 absolutely precious grand-babies!! ?I LOVE to cook BUT I work outside the home full-time, My husband is self employed so I do his bookkeeping and I own a tie dye business so ANY free time I have at all is usually spent with the grand kids or doing some tie dye!!
