I made these with some cranberries from northern Wisconsin and included some of these muffins in a care package to my sister. These are an absolute hit anytime I make them!
Makes 18-24 large muffins.
Ingredients:
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
4 eggs
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh cranberries,
1/2 cup pecans, chopped (optional)
Preparation:
1. Preheat oven to 350 degrees. Grease muffin tins or use cupcake liners.
2. Beat together butter, cream cheese, sugar, vanilla, and eggs.
3. Sift together in another bowl: flour, baking powder, and salt.
4. Gradually mix in dry ingredients.
5. Fold in cranberries and nuts. Stir until just combined.
6. Immediately fill muffin tins 2/3 full with batter.
7. Bake until inserted toothpick comes out clean, about 25 to 30 minutes.
8. Let cool 3-5 minutes before removing from pans.
Makes 18-24 large muffins.
Ingredients:
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
4 eggs
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh cranberries,
1/2 cup pecans, chopped (optional)
Preparation:
1. Preheat oven to 350 degrees. Grease muffin tins or use cupcake liners.
2. Beat together butter, cream cheese, sugar, vanilla, and eggs.
3. Sift together in another bowl: flour, baking powder, and salt.
4. Gradually mix in dry ingredients.
5. Fold in cranberries and nuts. Stir until just combined.
6. Immediately fill muffin tins 2/3 full with batter.
7. Bake until inserted toothpick comes out clean, about 25 to 30 minutes.
8. Let cool 3-5 minutes before removing from pans.