Cream Cheese Cranberry Muffins

Serves: 24

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 servings
Prep Time:
Cook Time:
Total Time:


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
2 cups confectioners' sugar
3 tablespoons 2% milk


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.


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