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Cranberry Cream Cheese Muffins

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Ingredients
  

For the Muffins:

  • 1 cup salter butter, softened
  • 8-ounces cream cheese, softened
  • 1-½ cups granulated sugar
  • 4 large eggs
  • 1 tsp. vanilla extract
  • ½ tsp. almond extract
  • 2 cups all-purpose flour
  • 1-½ tsp. bakinig powder
  • ½ tsp. salt
  • 2 cups fresh, or frozen cranberries
  • 2 tsp. orange zest

For the Frosting:

  • 1 cup confectioners' sugar
  • 2 tbsp. whole milk, cold

Instructions
 

To prepare the muffins:

  • Pre-heat the oven to 350°F.
  • Grease or line a muffin tin with paper cups; set aside.
  • In the bowl of a stand mixer, using the paddle attachment, cream the butter, cream cheese and sugar until light and fluffy.
  • Add the eggs, one at a time, beating well between each one.
  • Beat in the vanilla and almond extracts; set aside.
  • In a medium bowl, ombine the flour, baking powder and salt; whisk to combine.
  • Stir the dry ingredients to the wet ingredients just until moistened; do not over mix.
  • Fold in the cranberries and orange zest; divide the batter among the muffin cups, filling about ¾ full.
  • Place in the pre-heated oven and bake for 20 to 25 minutes, until lightly golden brown and toothpick inserted in center comes out clean.
  • Let cool for 5 minutes, in the pan, before removing to a wire rack to cool completely.

To prepare the frosting:

  • In a medium bowl, combine the frosting ingredient; whisk until smooth.
  • Drizzle over the cooled muffins.
  • Keep the muffins stored in an airtight container.

Notes

Use either fresh or frozen cranberries for these muffins, but steer away from trying dried cranberries as they would not work well with this recipe.
If not a fan of cranberries, try using fresh or frozen raspberries or blueberries.