These muffins are a delightful blend of tangy cranberries and crunchy pecans, all wrapped up in a creamy, moist batter.
Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or by greasing it.
Using liners makes cleanup easier and ensures the muffins release cleanly.
In a mixing bowl, beat the butter, cream cheese, and sugar until light and fluffy.
Ensure the butter and cream cheese are softened for easier mixing.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Adding eggs one at a time helps maintain the batter's emulsion.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture, stirring until just combined.
Avoid overmixing to keep the muffins tender.
Gently fold in the cranberries and pecans.
Coating the cranberries in a bit of flour can prevent them from sinking.
Fill the muffin cups three-quarters full with the batter.
Use an ice cream scoop for even portioning.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature, and enjoy!
Pair with a hot beverage for a comforting treat.
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