Cranberry Cream Cheese Muffins
This is going to be a quick post because I really don’t want to spoil you. I mean, the last couple of months you’ve been lucky if I posted twice a month now it’s twice in one week. Sit down before you faint. Take a deep breath before you continue. Are you all better now? Good – you may continue.
Are you having overnight guests for Thanksgiving? We are and I could plan to have leftover turkey and dressing for breakfast on Friday morning. Or I could hope that everyone is still in a Thanksgiving dinner coma yet 15 hours later. But instead, I think I’ll make these.
Don’t they look yummy! Cranberry Cream Cheese Muffins!
These muffins use the dried cranberries. Have you had them before? They are yumm-o!
This is another make ahead recipe if you have freezer space. Make them this weekend and throw in the freezer. Pull them out on Thanksgiving night and they will be thawed and ready in the morning. I would wait to put the drizzle on until right before you want to serve them. Put them in the microwave for a few seconds just to warm a bit and then finish off with the drizzle.
Now don’t be surprised if I have at least one if not two more posts next week. I know, I know. I should pace myself but we have good things coming up. Next week is a TV segment with Jen and Bill. Plus, if I can get my stuff together this weekend, we are going to have a birthday party next week for my blog (who is turning 1) and you will all be invited. Don’t worry, you don’t have to buy a gift to come, instead, I’m going to be giving away a few things. So cross your fingers that we get my to-do list done this weekend with time left over to get this fun stuff done.
See you all next week!
Print RecipeCranberry Cream Cheese Muffins
If you'd like to make these up ahead of time and freeze them, you certainly can. Once the muffins have cooled all the way, seal tighly in an airtight container. Take the muffins out the night before you want to serve them. Wait to put the drizzle on the muffins until right before you are ready to serve them.
Yield: 30 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 - 40 minutes
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 dried cranberries
DRIZZLE:
1 cup confectioners' sugar
2 tablespoons milk
Directions:
1. Preheat oven to 350 degrees.
2. With your mixer, cream butter, cream cheese and sugar until light and fluffy.
3. Add eggs, one at a time, beating well after each one.
4. Stir in vanilla.
5. Add baking powder and salt.
6. Slowly add flour and mix well.
7. Add in dried cranberries.
8. Line muffin tin with liners. Fill each liner ¾ full.
9. Bake for 20 minutes.
10. When done, cool muffins on wire racks.
11. Combine the confectioners’ sugar and milk. Drizzle over the muffins.
Adapted from a Taste of Home Recipe
Wife, mom, business owner, volunteer, lover of chocolate, procrastinator of cleaning, experiencing life in my 40’s and not putting off to tomorrow what I’ve wanted to do for a long time. I stop lookin’ and get cookin’ in all areas of life.
These muffins looks super yummy. I love cranberry but have never used cream cheese in my muffins. Can’t wait to try this recipe. Thanks for sharing 🙂
Michelle
I am not a cranberry fan but I assume other fruits can be used as well? (blueberries/strawberries????
Kendra replied: — November 15th, 2012 @ 5:10 pm
Jody – I would say yes to any type of fruit. Blueberry, strawberry or raspberry all sound great to me.