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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 muffins 61g Recipe makes 24 muffins) |
||
| Calories 219 | ||
| Calories from Fat 121 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.5g | 20% | |
| Saturated Fat 7.3g | 36% | |
| Monounsaturated Fat 4.2g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 65mg | 21% | |
| Sodium 165mg | 6% | |
| Potassium 52mg | 1% | |
| Total Carbohydrate 22.1g | 7% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 13.1g | ||
| Protein 3.2g | 6% | |
Cream Cheese Cranberry Muffins
By: Pvt Amys Mom
Nov 25, 2007
Moist and full of cranberries. Sweet with just enough tartness! Easy to make! These muffins are light and tasty and they freeze very well. I found the recipe in Christmas edition magazine from Dec 06 and just tried them last week. I have made them twice now! We all love them. I omit the pecans as my husband cannot eat nuts and we do not miss them!
24 muffins
Ingredients
- 1 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 1/2 cups sugar
- 1 1/2 teaspoons vanilla extract
- 4 eggs
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups cranberries (I just use a whole 12 oz. bag, fresh or frozen, if frozen, do not thaw)
- 1/2 cup pecans, chopped
Directions
1
In a large mixing bowl, cream the butter, cream cheese, sugar and vanilla.2
Add eggs, one at a time, beating well after each addition.3
Combine the flour, baking powder and salt; stir into creamed mixture just until moistened.4
Fold in cranberries and pecans.5
(I put the cranberries in the food processor the first time I made them and this last time I just rough chopped them).6
Fill greased or paper-lined muffin cups three-fourths full.7
Bake at 350 degrees 20-25 minutes or until a tooth-pick comes out clean.8
Cool for 5 minutes before moving to wire racks.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Course > Breakfast
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Occasion > Holiday/Event
- Occasion > Brunch
Featured Reviews for This Recipe
From: Lvs2Cook
On Dec 11, 2007
These are just delicious! Since there was enough batter, I made 6 mini bundt cakes and 9 muffins. The bundt cakes I drizzled with Orange Sugar Glaze and they looked so festive and tasted divine. I made the recipe as posted except I didn't chop my frozen cranberries ~ I just threw them in whole. The recipe was easy to make and even easier to eat. Thanks so much for posting a keeper!!
From: SweetsLady
On Nov 25, 2007
These were wonderful! I had leftover cranberries to use up and wanted to make a breakfast dish this morning. I popped on here and saw these. I chopped the cranberries in the food processor but not for too long. I also didn't use nuts. Great for CHRISTmas gifts, too! Thanks, Pvt Amys Mom!
From: HillBillyFilly
On Jan 4, 2008
WONDERFUL! I made these in small loaf pans as a bread instead of muffins. Everyone who tried a slice asked for the recipe! I wound up making 12 loaves over the holidays at various times. I am making a bath this evening using blueberries, since I am out of cranberries. Thanks for this wonderful recipe!
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