Cranberry Cream Cheese Muffins
Cranberries
add vivid color and flavor to this tender, frothy muffin.
INGREDIENTS
For the
Muffins:
- 4 large eggs
- 1 1/2 cups sugar
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 8oz cream cheese, softened
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp almond extract
- 2 tsp freshly grated orange zest
- 2 cups fresh (or frozen) cranberries
- 1 cup butter, softened
For the
Icing:
- 2 tbsp cold milk
- 1 cup powdered sugar
INSTRUCTIONS
First, preheat
the oven to 350 degrees F. Grease or line a muffin pan with paper molds, then
set aside.
Then, cream
the butter, cream cheese and sugar in the bowl of your stand mixer, using the
paddle attachment, until light and fluffy. Add the eggs one by one, beating
well between each. Stir in the vanilla and almond extracts.
Meanwhile,
mix the flour, baking powder and salt in another bowl and whisk to combine. Add
the dry ingredients to the wet ingredients, until they are moist (do not mix
too much).
Stir in the
cranberries and orange zest, then divide the batter into the muffin cups,
filling about 3/4 full.
Bake for 20
to 25 minutes, until the light golden brown and a toothpick inserted in the
center come out clean. Let cool 5 minutes in the pan before removing on a rack
to cool completely.
Combine the
frosting ingredients in a bowl and whisk until smooth. Drizzle cooled muffins.
Store the muffins in an airtight container.
Happy
Cooking Time.
