In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; stir into creamed mixture just until moistened. Fold in cranberries.
Fill greased or paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the muffins comes out clean.
Cool 5 minutes. Remove to wire rack to cool completely.
These delicious muffins are sure to satisfy even a die-hard sweet tooth and contain only a fraction of the sugar in a typical muffin recipe. I have always enjoyed the orange cranberry combination. I found the original recipe for this Gather for Bread and revamped it to suit my taste buds.