Cranberry Cream Cheese Muffins Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. 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 until a toothpick inserted in the muffins comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks. , Combine confectioners' sugar and milk; drizzle over muffins.

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:

• 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 350º. Spray or lightly butter muffin tins. You can also use cupcake liners.
• Beat together butter, cream cheese, sugar, vanilla, and eggs.
• Mix together in another bowl: flour, baking powder, and salt. Fold in cranberries and nuts. Add to wet ingredients. Stir until just combined ~ do not over stir.
• Immediately fill muffin tins 2/3 full with batter.
• Bake until inserted toothpick comes out clean, about 25 to 30 minutes. Let cool 3 to 5 minutes before removing from pans.

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.