Cream Cheese Cranberry Muffins

When I saw this recipe in a blog hop a few months ago, I knew I had to try it. The combo of these two ingredients just sounded so good. I knew these muffins would be moist and delicious, and I was right! They turned out just as I imagined they would. I wasn't the only one who loved them. My boys gobbled them up. It made a lot but they still didn't last long.

Thanks to Anita at Aunt Nubby's Kitchen, these muffins will now make a regular appearance in our house. Anita is a wonderful baker and her blog features one delicious recipe after another. When you're done visiting here, I hope you will go take a look for yourself!

Cream Cheese Cranberry Muffins
Makes ~ 20 muffins

1 cup butter, softened
1 package (8 oz) cream cheese, softened
1-1/2 cups sugar
4 eggs
1-1/2 tsp vanilla
2 cups flour
1-1/2 tsp baking powder
1/2 tsp salt
1 cup dried cranberries
1/2 cup chopped pecans

Glaze
2 cups powdered sugar
3 tablespoons milk

Preheat oven to 350 -F. Line a 12-cup muffin tin with paper baking cups.

In a large bowl, cream the butter, cream cheese, and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.  In a smaller bowl, whisk together the flour, baking powder, and salt. Stir into creamed mixture just until moistened. Fold in cranberries and pecans.

Fill muffin cups with batter. Bake for 20 - 25 minutes or until tops are golden brown and spring back when touched. Cool 5 minutes before removing from pan to a wire rack.

For glaze, combine powdered sugar and milk, and drizzle over cooled muffins.

Happy Baking!