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    You are in: Home / Recipes / Cream Cheese Cranberry Muffins Recipe
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    Cream Cheese Cranberry Muffins

    Cream Cheese Cranberry Muffins. Photo by Chef #1549014

    1/3 Photos of Cream Cheese Cranberry Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Pvt Amys Mom's Note:

    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!

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    Units: US | Metric


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

    Ratings & Reviews:

    • on February 02, 2014


      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.

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    • on November 27, 2011


      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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    • on October 23, 2011


      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.

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    Read All Reviews (8)


    Nutritional Facts for Cream Cheese Cranberry Muffins

    Serving Size: 1 (1474 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 218.8
    Calories from Fat 121
    Total Fat 13.4 g
    Saturated Fat 7.1 g
    Cholesterol 61.7 mg
    Sodium 181.4 mg
    Total Carbohydrate 22.3 g
    Dietary Fiber 0.8 g
    Sugars 13.3 g
    Protein 3.0 g

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