Cream Cheese and Cranberry Muffins

This easy cranberry muffin recipe makes beautifully light and moist muffins that everyone is bound to enjoy! This recipe is simple enough to get the little ones involved too.

by Taste of Home

Ingredients
Method

Ingredients

Muffins
- 230 g Butter (softened)
- 300 g Sugar
- 4 Eggs (room temperature)
- 1.5 tsp Vanilla extract
- 170 g All purpose flour
- 1.5 tsp Baking powder
- 0.5 tsp Salt
- 260 g Cranberries (fresh or frozen)
- 65 g Pecans (chopped)
- 230 Philadelphia Cream Cheese
Drizzle
- 250 g Icing sugar
- 3 Tbs Milk

Method

1

Preheat oven to 175°C. In a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes.

2

Add eggs, one at a time, beating well after each addition. Beat in vanilla.

3

Combine flour, baking powder and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans.

4

Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffins comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks.

5

Combine icing sugar and milk; drizzle over muffins.

Comments & Ratings

More Philadelphia recipes

	230 g	Butter (softened)
	300 g	Sugar
	4	Eggs (room temperature)
	1.5 tsp	Vanilla Extract
	170 g	All Purpose Flour
	1.5 tsp	Baking Powder
	0.5 tsp	Salt
	260 g	Cranberries (fresh or frozen)
	65 g	Pecans (chopped)
	250 g	Icing Sugar
	3 Tbs	Milk
	230	Philadelphia Cream Cheese

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Cream Cheese and Cranberry Muffins

Ingredients

Muffins

Drizzle

Method

1

2

3

4

5

Comments & Ratings