Directions:

• Preheat oven 375°. Grease a 12-cup muffin tin; set aside.
• Place the butter & sugar in the bowl of a mixer fitted with the paddle attachment & beat on high speed, scraping down the sides of the bowl often, until light & fluffy.
• Add the eggs, one at a time, again scraping down the sides of the bowl & mixing well after each addition.
• Add the vanilla & milk; mix well.
• Combine the flour, baking powder, salt, espresso powder, cranberries, pecans, & cheese in a large bowl.
• Using a rubber spatula, gently fold the butter mixture into the flour mixture just until the batter comes together (do not over mix the batter or the muffins will be tough).
• Divide the batter among the muffin cups, filling each about ¾ full. Bake 20-25 minutes until the muffins are golden brown & slowly spring back when touched lightly in the center. Let cool for about 5 minutes before removing from the cups.