Cranberry Cream Cheese Muffins Recipe

Introduction

Cranberry Cream Cheese Muffins combine the tartness of fresh cranberries with a rich, creamy filling for a delightful treat. Topped with a crunchy streusel, these muffins are perfect for breakfast or an afternoon snack. Easy to make and irresistibly moist, they’ll quickly become a favorite in your baking repertoire.

Ingredients

• 1 cup (2 sticks / 227 g) unsalted butter, softened
• 1 package (8 ounces) cream cheese, softened
• 1 ½ cups (300 g) granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 cups (250 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 2 cups (200 g) fresh or frozen cranberries, roughly chopped
• 1 cup (125 g) all-purpose flour (for streusel)
• ½ cup (100 g) light brown sugar, packed (for streusel)
• ½ teaspoon kosher salt (for streusel)
• ½ cup (1 stick / 113 g) unsalted butter, melted (for streusel)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line muffin tins with muffin liners. This recipe makes 18 muffins.
2. Step 2: In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and cream cheese until smooth and fluffy.
3. Step 3: Gradually add the granulated sugar and beat for about 3 minutes until the mixture is light and fluffy.
4. Step 4: Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
5. Step 5: Mix in the vanilla extract until fully combined.
6. Step 6: In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
7. Step 7: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
8. Step 8: Fold in the chopped cranberries carefully to preserve their shape and tartness.
9. Step 9: Fill each muffin liner to the top with batter.
10. Step 10: For the streusel topping, whisk together flour, brown sugar, and salt. Add melted butter and mix with a fork until crumbly.
11. Step 11: Sprinkle about a tablespoon of streusel over each muffin.
12. Step 12: Bake for 24-26 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
13. Step 13: Cool muffins in the tin for 5-10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Make sure butter and cream cheese are at room temperature to ensure smooth mixing.
• Don’t overmix batter once flour is added to keep muffins light and fluffy.
• Use a cookie scoop to evenly portion batter for uniform muffins.
• Add chopped walnuts or pecans for a nutty texture.
• Try adding chocolate chips or citrus zest for flavor variations.
• Use gluten-free flour or dairy-free alternatives to accommodate dietary needs.
• Sprinkle cinnamon on top of the streusel for a warm, cozy touch.

Storage

Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze muffins in a sealed container or freezer bag for up to two months. Reheat in a microwave for 20-30 seconds or in a low oven until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries in the muffins?

Absolutely! Frozen cranberries work well. Just chop them slightly before adding to the batter to distribute the tartness evenly in every bite.

How do I store leftover muffins?

Keep muffins fresh in an airtight container at room temperature for up to three days. For longer storage, place them in the freezer. They’re easy to thaw and reheat for a quick snack or breakfast.

Cranberry Cream Cheese Muffins Recipe

Print Recipe

★★★★★

4.5 from 86 reviews

Deliciously moist Cranberry Cream Cheese Muffins featuring a creamy cheesecake filling and a crunchy streusel topping, perfect for breakfast or a sweet snack.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 26 minutes
• Total Time: 46 minutes
• Yield: 18 muffins 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Muffin Batter

• 1 cup (2 sticks / 227 g) unsalted butter, softened
• 1 package (8 ounces) cream cheese, softened
• 1 ½ cups (300 g) granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 cups (250 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 2 cups (200 g) fresh or frozen cranberries, roughly chopped

Streusel Topping

• 1 cup (125 g) all-purpose flour
• ½ cup (100 g) light brown sugar, packed
• ½ teaspoon kosher salt
• ½ cup (1 stick / 113 g) unsalted butter, melted

Instructions

1. Preheat Oven and Prepare Muffin Tins: Preheat your oven to 350°F (175°C). Line muffin tins with muffin liners to prepare for the batter.
2. Cream Butter and Cream Cheese: Using a stand mixer fitted with the paddle attachment, cream softened unsalted butter and cream cheese until smooth and fluffy, about 2-3 minutes.
3. Combine Sugar and Eggs: Gradually add granulated sugar to the creamed mixture and beat until light and fluffy, approximately 3 minutes. Add eggs one at a time, beating well after each addition and scraping the bowl as needed.
4. Add Vanilla Extract: Mix in the vanilla extract until well combined, enhancing the flavor and aroma.
5. Prepare Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, baking powder, and kosher salt to ensure even distribution of leavening agents.
6. Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in the roughly chopped cranberries, being careful not to break them to preserve their tart bursts.
7. Make Streusel Topping: In a medium bowl, whisk together flour, light brown sugar, and salt. Add melted butter and mix with a fork until crumbly to create a crunchy topping.
8. Fill Muffin Tins and Add Topping: Fill each muffin liner to the top with the batter. Sprinkle about a tablespoon of streusel topping evenly over each muffin.
9. Bake to Perfection: Bake in the preheated oven for 24-26 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs.
10. Cool the Muffins: Remove muffins from oven and let them cool in the muffin tin for 5-10 minutes. Transfer to a wire rack to cool completely, preventing sogginess and preserving texture.

Notes

• Use room temperature butter and cream cheese for easier mixing and better texture.
• Do not overmix the batter to keep muffins light and fluffy.
• Use a cookie scoop to ensure even muffin portions and consistent baking.
• Store leftover muffins in an airtight container at room temperature for up to three days or freeze for longer storage.
• For extra flavor, sprinkle a little cinnamon on top of the streusel before baking.
• Frozen cranberries should be roughly chopped to avoid large bursts and maintain texture in the muffins.

Keywords: cranberry muffins, cream cheese muffins, streusel topping, breakfast muffins, holiday muffins