Zutaten für Cream Cheese Cranberry Muffins
- 1/2 cup (1 stick) softened butter
- 4 ounces cream cheese (softened)
- 1 cup granulated sugar
- Vanilla Extract
- 2 large eggs
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen cranberries
- 1/2 cup chopped pecans (optional)
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Zubereitung von Cream Cheese Cranberry Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, cream together 1/2 cup (1 stick) softened butter, 4 ounces cream cheese (softened), 1 cup granulated sugar, and 1 teaspoon vanilla extract until light and fluffy.
- Add 2 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in 1 cup fresh or frozen cranberries. (Optional: Add 1/2 cup chopped pecans if desired).
- Fill muffin cups about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
53g
Fat
35g
Carbs
7g
