Cream Cheese Cranberry Muffins
I love it when fresh cranberries show up at the store. I have substituted dried cranberries in this favorite muffin recipe, but you can't beat the fresh ones. I buy lots of packages of cranberries and freeze them for wonderful treats throughout the year. Sometimes, I add white chocolate chips, because, as you know, I always think chocolate makes everything better!
Yield: 24 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1 cup | butter, softened |
| 1 (8-ounce) package | cream cheese, softened |
| 1 1/2 cups | sugar |
| 4 | eggs |
| 1 1/2 teaspoons | vanilla extract |
| 2 cups | all-purpose flour, or a gluten-free blend |
| 1 1/2 teaspoons | baking powder |
| 1/2 teaspoon | salt |
| 2 cups | fresh or frozen cranberries |
| 1/2 cup | chopped pecans |
| drizzle: | |
| 2 cups | confectioners' sugar |
| 3 tablespoons | 2% milk |
Directions:
Preheat oven to 350°. In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans.
Fill greased or paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the muffins comes out clean. Cool 5 minutes before removing from pans to wire racks.
Combine confectioners' sugar and milk; drizzle over muffins. Yield: 2 dozen.
Source: tasteofhome.com
