Recipe by Pvt Amys Mom
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!
Top Review by cheryld1
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.
- 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 See How It's Made
- 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.