Cranberry Cream Cheese Muffins

A full recipe makes 24+ regular-sized muffins, or 24 mini muffins plus about 18 regular muffins. 

Ingredients:

- 1 cup butter, softened
- 8 oz cream cheese, softened
- 1 1/2 cups sugar

- 4 eggs
- 1 1/2 teaspoons vanilla extract

- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt

- 2 cups fresh or frozen cranberries
- 1/2 to 1 cup chopped pecans

(Optional: 2 cups powdered sugar + 3 tablespoons milk)

Directions:

Preheat oven to 350F. Grease 24 muffin tins (or line with paper liners).

In a large bowl, cream the butter, cream cheese, and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

Combine flour, baking powder, and salt. Stir into the creamed mixture just until moistened.

Fold in cranberries and chopped pecans.

Fill muffin cups 2/3 to 3/4 full. Bake for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes in pans.

If desired, combine powdered sugar and milk; drizzle over muffins.