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Cranberry Cream Cheese Muffins

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Cranberry Cream Cheese Muffins
2 votes, 4.50 avg. rating (86% score)
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Yield: 24 muffins


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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.
Updated Sunday, April 21st, 2002

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One Response to Cranberry Cream Cheese Muffins

  1. Anonymous August 1, 2008 at 12:19 pm #

    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.

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