Cranberry Walnut Cream Cheese Muffins

Even though I have about fifteen billion pumpkin recipes that I’m dying to try out, I thought it best to pace myself and take a break from traditional fall flavors for a few days.  
Ok, honestly, I had some cranberries in my freezer that have been calling to me for weeks.  Then, I found this recipe.  Shortly after I found the recipe, they appeared in my kitchen.
And while I’m being honest, I actually had really good intentions to deliver some of these to a new family in our neighborhood.  
Whoops.

If you aren’t a big cranberry fan, you might not be as crazy for these as we were, but I have to tell you that they were a big hit in our house.  The muffin is tender and buttery, and the little pops of cranberry are both sweet and tart – a perfect little surprise in this rich cake.

And, aren’t they pretty?

I hope you’ll give these a try.  I’m sure you could substitute another fruit for the cranberries (blueberries, cherries, even strawberries or blackberries…) to give them a different flavor, but definitely, definitely try this muffin recipe.

Enjoy!

Cranberry Walnut Cream Cheese Muffins
Yield:  24 muffins
Prep Time:  15 minutes ♦ Bake Time:  25 minutes

Ingredients:

  • 1 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 and 1/2 cups sugar
  • 1 and 1/2 teaspoons vanilla extract
  • 4 eggs
  • 2 cups all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh cranberries, dusted with 2 tablespoons flour
  • 1/2 cup chopped walnuts

Directions:
Preheat oven to 350 degrees (F).  Prepare muffin tins with cupcake liners.  

In a large bowl, beat together buter, cream cheese, sugar, vanilla and eggs.  Set aside.

In another bowl, whisk together the dry ingredients:  flour, baking powder and salt . Add the wet mixture and stir until just combined.  Carefully fold in the cranberries and walnuts.

Use an ice cream scoop to fill the muffin tins 2/3 to 3/4 full.  Bake 25 to 30 minutes or until muffins turn slightly golden brown.  Cool in pan for a couple of minutes, then cool completely on a wire rack.  Store in an airtight container for up to three days.

Enjoy!

Recipe Source:  Nancy’s Recipes
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