CREAM CHEESE CRANBERRY MUFFINS RECIPES

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CRANBERRY CREAM CHEESE MUFFINS RECIPE | LAND O’LAKES



Cranberry Cream Cheese Muffins Recipe | Land O’Lakes image

Cranberries add a bright color and flavor to this tender sparkling-topped muffin.

Provided by Land O'Lakes

Categories     Muffin    Cream Cheese    Cranberry    Fruit    Cheese    Dairy    Breakfast and Brunch

Total Time 0 minutes

Prep Time 30 minutes

Yield 12 muffins

Number Of Ingredients 10

1/2 cup Land O Lakes® Butter softened
4 ounces cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla
2 large Land O Lakes® Eggs
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups fresh whole cranberries *
1/4 cup coarse grain white sugar

Steps:

  • Heat oven to 350°F. Place paper or foil baking cups into 12 muffin pan cups. Set aside.
  • Combine butter and cream cheese in bowl; beat at medium speed until well mixed. Add sugar and vanilla; continue beating until well mixed. Add 1 egg at a time, beating well after each addition. Add flour, baking powder and salt; beat at low speed until just combined. Stir in cranberries.
  • Evenly divide batter among prepared muffin cups. Sprinkle coarse grain sugar over top of each muffin. Bake 21-26 minutes until tops begin to brown on edges and toothpick inserted into center comes out clean. Cool 2 minutes in pan; remove to cooling rack.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 220 calories, FatContent 12 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 60 milligrams, SodiumContent 190 milligrams, CarbohydrateContent 27 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 3 grams

CREAM CHEESE CRANBERRY MUFFINS RECIPE - FOOD.COM



Cream Cheese Cranberry Muffins Recipe - Food.com image

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!

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 24 muffins

Number Of Ingredients 10

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

Steps:

  • In a large mixing bowl, cream the butter, cream cheese, sugar and vanilla.
  • Add eggs, one at a time, beating well after each addition.
  • Combine the flour, baking powder and salt; stir into creamed mixture just until moistened.
  • Fold in cranberries and pecans.
  • (I put the cranberries in the food processor the first time I made them and this last time I just rough chopped them).
  • Fill greased or paper-lined muffin cups three-fourths full.
  • Bake at 350 degrees 20-25 minutes or until a tooth-pick comes out clean.
  • Cool for 5 minutes before moving to wire racks.

Nutrition Facts : Calories 218.8, FatContent 13.4, SaturatedFatContent 7.1, CholesterolContent 61.8, SodiumContent 181.4, CarbohydrateContent 22.3, FiberContent 0.9, SugarContent 13.3, ProteinContent 3

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