Cranberry And Cream Cheese Muffins Recipes

Steps:

• In a large mixing bowl, cream the butter, cream cheese, sugar and vanilla.
• Add eggs, one at a time, beating well after each addition.
• Combine the flour, baking powder and salt; stir into creamed mixture just until moistened.
• Fold in cranberries and pecans.
• (I put the cranberries in the food processor the first time I made them and this last time I just rough chopped them).
• Fill greased or paper-lined muffin cups three-fourths full.
• Bake at 350 degrees 20-25 minutes or until a tooth-pick comes out clean.
• Cool for 5 minutes before moving to wire racks.

Steps:

• Preheat oven to 350 degrees Fahrenheit. Prepare a standard-size muffin pan with 12 cups by either greasing the cups with butter or a non-stick oil spray or by adding cupcake liners.
• In a large bowl, whisk together the flour, baking powder, and salt.
• Crack the egg into a medium bowl and whisk until pale, about 30 seconds. Add the sugar and whisk vigorously until thick and well-combined, another 30 seconds. Add the melted butter and whisk vigorously to combine. Stir in the vanilla and orange zest. Lastly, add the sour cream in two additions, whisking just until combined.
• Chop the cranberries (if you haven't already). Reserve 2 tablespoons and set aside. Add the remainder to the flour mixture along with 1 1/4 cups white chocolate chips. Toss the cranberries and white chocolate chips with the flour mixture just until distributed.
• Add the sour cream mixture to the flour and fold very gently with a rubber spatula, continuing to fold and stir gently just until combined. The batter will be very thick and there may still be bits of flour here and there; that's okay. Better to have spots of flour than to overmix.
• Using a trigger-handled ice cream scoop or large spoon, scoop into muffin cups in approx. 1/3 cup increments, dividing evenly between the 12 cups. Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
• Meanwhile, make the frosting. In the bowl of a stand mixer afixed with the whisk attachment or in a medium bowl using a hand mixer, beat the cream cheese and butter on medium speed until well combined, about 30 seconds. Add the powdered sugar, vanilla extract, and salt. Mix on medium speed until well combined and smooth, about 60 seconds.
• Frost cooled muffins with a knife - each takes about a tablespoon of frosting. Sprinkle on remaining chopped cranberries. Lastly, place 1/4 cup white chocolate chips in a microwave-safe bowl and heat at 50% power in 15-second increments until they melt when stirred. If the white chocolate siezes up, try adding a 1/4 teaspoon or so of vegetable oil to help get it to a drizzle-able consistency. I find my luck varies depending on what brand of white chocolate chips I use (I do like Ghirardelli the best). Another option would be to use a double boiler to melt the white chocolate. Using a spoon, drizzle the white chocolate over the tops of each muffin in long, thin streams. Let sit until white chocolate hardens, about 30 minutes, and serve.
• The muffins keep well in an airtight container at room temperature for 2-3 days, much beyond that and they get a little stale. You could also freeze the muffins then thaw and frost/garnish before serving.

Steps:

• Heat oven to 190C/170C fan/gas 5. Line a 12-hole muffin tin with muffin cases. Beat the soft cheese with 25g of the sugar and chill until needed. Heat the cranberries together with another 25g of sugar until they start to pop. Mash lightly and cool.
• Sift the flour into a large bowl and add the remaining sugar, baking powder and a pinch of salt. Add the eggs, oil, vanilla and cranberry mixture, and stir together. Don't worry if the mix looks a bit lumpy. Divide it between the cases, they should look about two-thirds full. Make a small dip in the centre of each and put a blob of soft cheese in. Bake for 25 mins or until risen and golden. Cool on a wire rack.

Steps:

• In a large bowl, combine the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange zest. Cut in shortening until crumbly. In a small bowl, combine the orange juice, eggs and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and nuts., Fill 18 greased or paper-lined muffin cups two-thirds full. Bake at 375° until a toothpick inserted in the middle comes out clean, 18-20 minutes. Cool in pans for 10 minutes before removing to wire rack. Serve warm.

Steps:

• In a small mixing bowl, beat the cream cheese and 2 tablespoons sugar until smooth; set aside.
• Place the bread mix in another bowl.
• Combine the milk, oil, orange juice and egg; stir into bread mix just until moistened.
• Fill paper-lined muffin cups one-fourth full with batter.
• Place 2 teaspoons cream cheese mixture in the center of each; top with remaining batter.
• In small bowl mix remaining sugar and cinnamon.
• Sprinkle sugar mixture over top of batter.
• Bake at 400 degrees for 18=20 minutes or until a toothpick comes out clean.
• Cool for 5 minutes before removing to a wire rack.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan, or use paper liners.
• Sift together flour, salt and baking powder. Set aside.
• Beat oil and sugar together until light. Add egg and beat until smooth. Add orange juice and grated zest.
• Add flour mixture and stir just until mixed. Fold in cranberries.
• Fill greased muffin pans 2/3 full. Bake at 400 degrees F (200 degrees C) for 20-25 minutes.