Cranberry Cream Cheese Muffins

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Every fall I have this problem when I go to the grocery store. It only gets worse as the season goes on. See, as soon as they put the cranberries out, I immediately buy a bag or two. I make and freeze my cranberry sauce for Thanksgiving pretty far in advance so one bag gets used up right away. But then I have that other bag in the freezer.

Then Thanksgiving is over and the cranberry rush is dwindling and the stores mark them down sometimes as low as $0.89 per bag and then I add three or four bags to my cart.

Sometime in December or early January, I'll open the freezer and find five or six bags of cranberries in there. So I start searching fro recipes that use up fresh cranberries.

I found this muffin recipe on Pinterest and was intrigued. I don't typically bake with cranberries because I find them sometimes still too tart. But this recipe also called for cream cheese and I also maybe kind of had the same issue with stocking up on cream cheese because they put it on sale for $0.79 for an 8 ounce brick. (There were 9 packages of cream cheese in the fridge!)



Cranberry Cream Cheese Muffins
Source: Julie's Eats and Treats
Servings: 24 muffins
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Ingredients:
    • 2 cup all-purpose flour
    • 1 1/2 tsp. baking powder
    • 1/2 tsp. salt 
    • 2 sticks unsalted butter, at room temperature
    • 8 oz. cream cheese, at room temperature
    • 1 1/2 cups sugar
    • 1 1/2 tsp. vanilla
    • 4 eggs
    • 2 cups fresh cranberries (or thawed if frozen)
Directions:
1. Preheat oven to 350. Line two muffin pans with paper liners.
2. In a medium bowl, whisk together flour, baking powder and salt.
3. Beat together butter, cream cheese, sugar and vanilla until smooth. Add in eggs, one at a time, until fully combined.
4. Slowly add the flour mixture in until no lumps remain. Batter will be thick but very smooth.
5. Stir in cranberries with a wooden spoon.
6. Fill each paper liner 3/4 of the way with batter. Bake for 20-25 minutes or until lightly golden.



*Note: Muffins can be frozen for 2 weeks. Thaw in refrigerator then microwave if serving warm. 

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