Cream Cheese Cranberry Muffins
Amazingly Soft and Moist Muffins Stuffed with Tart Cranberries!
Servings: 24 dozen
Calories: 287kcal
Ingredients
- 1 c. butter softened
- 8 oz cream cheese softened
- 1 1/2 c. white sugar
- 1 1/2 tsp vanilla
- 4 eggs
- 2 c. all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 c. cranberries fresh or frozen
- 1/2 c. chopped pecans optional
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl cream together butter, cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition.
- In another bowl combine flour, baking powder and salt. Slowly mix into wet batter until combined. Fold in cranberries and nuts.
- Fill greased or lined muffin cups 3/4 full. Bake at 350 degrees for 20-25 minutes.
Video
Notes
Do you have to cook fresh cranberries first?
Nope! You can mix fresh ones right into the batter!
Can you use dried cranberries?
I think fresh or frozen ones are best for this recipe, but you can use dried ones if you prefer. I would soak them in water first to rehydrate them. This will plump them up! If you just mix them in dry they will be chewier, like raisins.
How long do they keep?
The will keep for a few days at room temperature or up to a week in the refrigerator. Just keep them in an airtight container.
Can you freeze muffins?
Yes, they freeze great! Make sure they are fully cooled and then store them in a freezer-safe container or bag. They will keep up to three months.
Nutrition
Serving: 1 | Calories: 287kcal | Carbohydrates: 34g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 59mg | Sodium: 161mg | Potassium: 115mg | Fiber: 2g | Sugar: 16g | Vitamin A: 427IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg