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Cream Cheese Cranberry Muffins

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“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!”
READY IN:
35mins
YIELD:
24 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large mixing bowl, cream the butter, cream cheese, sugar and vanilla.
  2. Add eggs, one at a time, beating well after each addition.
  3. Combine the flour, baking powder and salt; stir into creamed mixture just until moistened.
  4. Fold in cranberries and pecans.
  5. (I put the cranberries in the food processor the first time I made them and this last time I just rough chopped them).
  6. Fill greased or paper-lined muffin cups three-fourths full.
  7. Bake at 350 degrees 20-25 minutes or until a tooth-pick comes out clean.
  8. Cool for 5 minutes before moving to wire racks.

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