Cream Cheese Cranberry Muffins

• Prep: 15 min. Bake: 20 min./batch
• Yield: 24 Servings

15 20 35

Ingredients

• 1 cup butter, softened
• 1 package (8 ounces) cream cheese, softened
• 1-1/2 cups sugar
• 4 eggs
• 1-1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups fresh or frozen cranberries
• 1/2 cup chopped pecans
• DRIZZLE:
• 2 cups confectioners' sugar
• 3 tablespoons 2% milk

Directions

• In a large bowl, cream the butter, cream cheese, sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans.
• Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
• If desired, combine the glaze ingredients; drizzle over warm muffins. Serve warm. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 105 calories, 6 g fat (3 g saturated fat), 46 mg cholesterol, 113 mg sodium, 10 g carbohydrate, 1 g fiber, 3 g protein. 

Originally published as Cream Cheese Cranberry Muffins in Taste of Home December/January 2007, p10 

These are really good.  I didn't make the glaze, and I don't think that they need it.