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Cream Cheese-Cranberry Muffins

Source of Recipe


Mixing Bowl (Fall / Winter 2010)



List of Ingredients



• 2 cups all-purpose flour
  
• 1½ tsp baking powder
  
• ½ tsp salt
  
• 1 cup butter, softened
  
• 1 (8-ounce) package cream cheese, softened
  
• 1½ cups sugar
  
• 1½ tsp vanilla
  
• 4 eggs
  
• 2 cups fresh or frozen cranberries
  
• ½ cup chopped pecans
  






Instructions



1. Preheat oven to 350°F. Grease twelve 2½-inch muffin cups or line with paper bake cups; set aside. In a medium bowl, stir together flour, baking powder, and salt; set aside.
   
   
2. In a large mixing bowl, beat butter, cream cheese, sugar, and vanilla with an electric mixer on medium to high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the flour mixture, beating on low speed just until combined. Stir in cranberries and pecans.
   
   
3. Spoon batter into prepared muffin cups, filling each three-fourths full. Bake for 20 to 25 minutes, or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins and let cool.
   
   Makes 12 muffins.