CRANBERRY CREAM CHEESE MUFFINS RECIPE | LAND O’LAKES
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
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
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
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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- Sift the flour into a large bowl and add the remaining sugar, baking powder and a pinch of salt. Add the eggs, oil, vanilla and cranberry mixture, and stir together. Don’t worry if the mix looks a bit lumpy. Divide it between the cases, they should look about two-thirds full. Make a small dip in the centre of each and put a blob of soft cheese in. Bake for 25 mins or until risen and golden. Cool on a wire rack.
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Reviews 5
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- In a small bowl, beat cream cheese and 2 tablespoons sugar until smooth; set aside. Place the bread mix in another bowl. Combine the milk, oil and egg; stir into bread mix just until moistened. , Fill paper-lined muffin cups one-fourth full with batter. Place 2 teaspoons cream cheese mixture in the center of each; top with remaining batter. Sprinkle with remaining sugar. , Bake at 400° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
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Reviews 4.5
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Reviews 5
Total Time 35 minutes
Calories 272 calories per serving
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