Cranberry Cream Cheese Muffins

    • 1 stick butter, at room temperature
    • 4 oz cream cheese, at room temperature
    • 3/4 cups sugar
    • 2 eggs
    • 1 teaspoon vanilla
    • 1 cup flour
    • 1 teaspoon baking powder
    • pinch of salt
    • 1 cup fresh cranberries (see note)
    • sanding sugar, for sprinkling on top (optional)

Note: frozen cranberries may be substituted for fresh cranberries. I do not recommend dried

cranberries; however, if you do use dried cranberries, you may want to decrease the

amount of sugar that you add when preparing this recipe based on the sugar content

of the dried cranberries.

-Preheat your oven to 400 degrees fahrenheit. Line a (12-ct) muffin tin with paper liners.

-In the bowl of your mixer, cream the butter, cream cheese and sugar until fluffy. One at a

time, beat in the eggs. Beat in vanilla.

-Add flour, baking powder and salt. Mix just until combined.

-Stir in cranberries by hand.

-Fill muffin cups almost to the top. Batter will be thick! Do not overflow the cups.

-Sprinkle with sanding (large crystal) sugar, if desired.

-Bake at 400 degrees for 10 minutes; after 10 minutes (without opening your oven door)

lower the temperature to 375 degrees and bake for an additional 9 to 12 minutes (until

a toothpick inserted into the muffins is dry when removed).