These were the best muffins ever. I don't remember why I chose them because it was 2-3 months ago. Maybe I was just eager to try something else with cranberries.
Here's the recipe.
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| In a large bowl, cream the butter, cream cheese, sugar until light and fluffy. |
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| Add eggs, one at a time, beating well after each addition. |
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| Beat in vanilla. Combine the flour, baking powder and salt; stir into creamed mixture just until moistened. |
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| Fold in cranberries. |
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| Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. |
The best part about this recipe was the whole cranberries. Cutting them up is tedious and ridiculous. Cleaning the blender irritates me a little. The cream cheese was great with the sourness of the cranberries and made the muffins really moist. Also, eff drizzled topping. I took these to work, and since they weren't getting served warm, anyway, I just decided to skip that part. I skipped the pecans, too. Gross. These muffins were awesome without all that drama.
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