Ingredients

The following ingredients have 24 Servings
  • 1 cup butter (softened)
  • 8 oz cream cheese (softened)
  • 1 1/2 cups sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups fresh (or frozen cranberries)
  • 2 tsp orange zest
  • 1 cup powdered sugar
  • 2 tbsp cold milk

Instruction

  • Preheat the oven to 350 degrees F. Grease or line a muffin tin with paper cups, then set aside.
  • Cream the butter, cream cheese and sugar in the bowl of your stand mixer, using the paddle attachment, until light and fluffy. Add the eggs one at a time, beating well between each one. Beat in the vanilla and almond extracts.
  • Meanwhile combine the flour, baking powder and salt in a separate bowl and whisk to combine. Stir in the dry ingredients to the wet ones, just until moistened (do not over mix).
  • Fold in the cranberries and orange zest, then divide the batter among the muffin cups, filling about 3/4 full.
  • 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.
  • Combine the icing ingredients in a bowl and whisk until smooth. Drizzle over the cooled muffins. Keep muffins stored in an airtight container. Enjoy!