Cranberry Cream Cheese Muffins
By Yankee Magazine|Apr 21 2002|
Yield
24 muffins
Ingredients
vegetable spray or butter for greasing
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar
1-1/2 teaspoons vanilla extract
4 eggs
2 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups cranberries, dusted with 2 tablespoons flour
1/2 cup pecans (or other nuts), chopped
Instructions
Preheat oven to 350 degrees F. Spray or lightly butter muffin tins.
Beat together butter, cream cheese, sugar, vanilla, and eggs.
Mix together in another bowl: flour, baking powder, and salt. Fold in cranberries and nuts. Add to wet ingredients. Immediately, fill muffin tins 2/3 full with batter.
Bake until inserted toothpick comes out clean, about 25 to 30 minutes. Let cool 3 to 5 minutes before removing from pans.
Unbelieviably wonderful! I don’t normally like “tart” muffins but these were so good we barely let them sit a day. I actually chopped the cranberries in my nut chopper. It was kind of heavy like pound cake, but this next time I’m going to use a little extra baking powder.