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Cranberry Cream Cheese Muffins Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://biteandenjoy.com/cranberry-cream-cheese-muffins-recipe/