4 ounces cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups fresh whole cranberries*
1/4 cup coarse grain white sugar
Heat oven to 350°F. Place paper or foil baking cups into 12 muffin pan cups. Set aside.
Combine butter and cream cheese in bowl; beat at medium speed until well mixed. Add sugar and vanilla; continue beating until well mixed. Add 1 egg at a time, beating well after each addition. Add flour, baking powder and salt; beat at low speed until just combined. Stir in cranberries.
Evenly divide batter among prepared muffin cups. Sprinkle coarse grain sugar over top of each muffin. Bake 21-26 minutes until tops begin to brown on edges and toothpick inserted into center comes out clean. Cool 2 minutes in pan; remove to cooling rack.
Serve warm or at room temperature.
*Substitute whole frozen cranberries.
- For a festive look, use shiny red foil liners to complement the cranberries.
- Use an ice cream scoop to fill muffin cups easily.