2016, Baking, blog, debbie, february, muffin, myblog, recipe

Cream Cheese Cranberry Muffins

On Feb. 2 I finally baked Cream Cheese Cranberry Muffins. It was one of those recipes I’d been thinking about baking for a month or so but kept putting it off because I was “too busy.” Like, I had the ingredients bought and ready for a week or so.

I got the recipe from my Taste of Home Bakeshop Favorites book, but it’s also available online here
In no way, shape or form did I invent this recipe. I’m not that advanced.

If I could make these muffins, again, I’d halve the recipe because it makes 2 dozen and that’s too many muffins for one girl.

I’d also follow the instructions properly and not mix up teaspoons and tablespoons. Yup, I added 1 1/2 tablespoons of both vanilla extract and baking powder. I was pretty embarrassed when I realized my mistake. I thought “Huh, seems like a lot of baking powder.” Well, because it was too much.

My muffins turned out fine but I’m sure I caused some unknown internal damage to the muffin batter.

Cream Cheese Cranberry Muffins Recipe photo by Taste of Home


  • 1 cup butter, softened  (I used two whole butter sticks and microwaved it for 10-15 seconds) 
  • 1 package (8 ounces) cream cheese, softened  (Again, I nuked mine in the microwave for 10 secs)
  • 1-1/2 cups sugar
  • 4 eggs
  • 1-1/2 teaspoons vanilla extract  (Note to Deborah: teaspoon. Not tablespoon.) 
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder (Note to Deborah: teaspoon. Not tablespoon.) 
  • 1/2 teaspoon salt
  • 2 cups fresh or frozen cranberries  (So I couldn’t find frozen cranberries in Meijer. I used a can of liquidy cranberries. I also bought some frozen raspberries. The can of cranberries was fine. I didn’t measure a full two cups. I just drained the can through a strainer and poured it in.)
  • 1/2 cup chopped pecans (I love pecans. Favorite part of the recipe.)

DRIZZLE:  (I didn’t make the drizzle)

  • 2 cups confectioners’ sugar
  • 3 tablespoons 2% milk


  • Preheat oven to 350°. 
  • In a large bowl, cream butter, cream cheese and sugar until light and fluffy. (I used my Kitchen Aid mixer)
  • Add eggs, one at a time, beating well after each addition. Beat in vanilla. 
  • Combine flour, baking powder and salt; stir into creamed mixture just until moistened. 
  • Fold in cranberries and pecans.
  • Fill greased or paper-lined muffin cups three-fourths full. 
  • Bake 20-25 minutes or until a toothpick inserted in the muffins comes out clean. 
  • Cool 5 minutes before removing from pans to wire racks.
  • Combine confectioners’ sugar and milk; drizzle over muffins.