Cream Cheese Cranberry Muffins

Total Time
35mins
Prep 15 mins
Cook 20 mins

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!

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.
Most Helpful

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.

cheryld1 February 02, 2014

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.

mshallie November 27, 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.

Loralieva October 23, 2011