11.04.14

CRANBERRY CREAM CHEESE MUFFINS

“The pinchingly chilly breezes of November signal a tangier, brighter time for our taste buds. Yes, the time of the cranberry has arrived. It’s almost impossible to find fresh cranberries outside of November and December, so I always take full advantage of them while they’re here. And my favorite way to do so is through baked goods.”

“Cranberries have this wonderful sweet-sour flavor to them that pairs incredibly well with sweet desserts. Here I’ve paired them with a rich yellow cake that has a bit of cream cheese beaten into the cake batter for some extra richness. The rich cream cheese pairs with the tangy cranberries perfectly, and the sweet cake contrasts with the sour elements of the cranberries in the most delightful way. You could also top these with a cream cheese buttercream if you’d like, but I like eating them as-is because you get to see the beautiful colors of the berries, and they’re decadent enough without the added frosting. So enjoy these little beauties, and let them add a ray of color and flavor to your Thanksgiving dessert table.” -Eva

Cranberry Cream Cheese Muffins
By Eva Kosmas Flores of yields 14 muffins

• 1 1/4 cup unsalted butter, softened
• 1/3 cup cream cheese, softened
• 1/4 cup olive oil
• 1 1/4 cups granulated sugar
• 1/4 cup dark brown sugar
• 1 3/4 cup flour
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 2 teaspoons vanilla extract
• 5 eggs
• 1 cup fresh ripe cranberries

• Preheat the oven to 325 degrees Fahrenheit. Line a cupcake pan with oven-safe liners and set it aside.

• In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and cream cheese at medium high speed until light and fluffy. Add the oil and sugars and continue beating until fluffy. Set aside.

• In a medium-sized bowl, mix together the flour, cinnamon, baking powder, and salt. Add the flour mixture to the butter mixture, mixing at medium low speed until just incorporated. Add the vanilla extract and then the eggs, one at a time, beating well after each addition. After the eggs have been added the batter should be light, fluffy, and airy.

• Stir in the cranberries.

• Evenly distribute the batter between the liners in the cupcake pan, filling each about 3/4 full. Place the pan in the oven and bake for 25-35 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the pan from the oven and allow to cool for 15 minutes before serving.

(recipe + photos by Eva Kosmas Flores of  for designlovefest– want more food posts? go here!)

5 COMMENTS

Add your own

    204 Park says:

    oh YUM! These look delish – and your site photography is always so beautiful, love it! XO, D

    Fer SD says:

    My mouth is watering ahhhh. Love your page Bri! is one of my daily ones to read 😀

    Anna says:

    they look so good!! i think i’m gonna give them a try! thank you for all the inspiration!

    Stephanie H. says:

    I just made these for a Thanksgiving brunch and they were a huge hit with my family, so moist and sweet! I was worried that the fresh cranberries would leave the muffins too tart, but that wasn’t the case at all. In fact, everyone in my family wanted more cranberries and they were fighting over the muffins that looked like they had the most!

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