1.Preheat the oven to 350F

Dust the cranberries with some flour (put 1-2 tablespoon of flour in a bowl with the cranberries and toss to coat, this helps prevent the cranberries sinking to the bottom of the muffins).

Put the butter, vanilla and sugar in a stand mixer with the paddle attachement and cream at medium speed (or use a hand mixer)

Add the cream cheese and continue to cream at medium speed until just combined.

Add the eggs one at a time while mixing at low speed

In another bowl combine flour (sifting the flour firsts yields fluffier muffins), baking powder and salt.

Add this to the cream cheese mixture and mix at low speed until just combined (some spots of flour are ok, best not to work the batter too much or it gets firm)

Using a spatula or wooden spoon, fold the cranberries into the batter

grease or line muffin tins, fill just over ¾ full and bake for 20-25 minutes.

10. Remove to wire rack to cool 10 minutes before eating. (the cranberries get really hot in the middle)