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).