Meet your new go-to treat: Cranberry Cream Cheese Muffins. These muffins are a burst of sweet-tart cranberries with pockets of creamy, tangy cheese all tucked inside a soft, fluffy crumb. The combination is simply irresistible, and every bite offers a delightful contrast of texture and flavor. Perfect for breakfast, brunch, or as a cozy afternoon pick-me-up, these muffins are just special enough for holidays but easy enough for any weekday. Trust me, once you try them, you’ll want to keep a batch on hand year-round.
Ingredients You’ll Need
The beauty of Cranberry Cream Cheese Muffins is in their balance of simple ingredients and incredible results. Each addition plays its part in building flavor, moisture, and color—making ordinary muffins into something extraordinary.
- All-purpose flour: The sturdy backbone of your muffins, giving them a tender yet structured crumb every time.
- Granulated sugar: Sweetens the batter and highlights the tartness of the cranberries.
- Baking powder: Lends essential lift so your muffins bake up tall and fluffy.
- Baking soda: Reacts with the tangy cranberries and cream cheese for extra tenderness.
- Salt: Just a pinch sharpens flavors and keeps everything balanced.
- Large egg: Binds the batter together and adds richness.
- Milk: Keeps the crumb soft and moist—whole or 2% work best.
- Vegetable oil: Adds gentle moisture without weighing the muffins down.
- Vanilla extract: Rounds out every bite with luxurious aromatic notes.
- Fresh or frozen cranberries (halved if large): These gems bring bright color and a juicy, tart pop to each muffin.
- Cream cheese (cut into small cubes): Little pockets of creamy tang that melt into the muffins as they bake.
- Coarse sugar for topping (optional): For that irresistible bakery-style sparkle and subtle crunch.
How to Make Cranberry Cream Cheese Muffins
Step 1: Prep Your Muffin Tin & Oven
Start by preheating your oven to 375°F (190°C). Grab your favorite muffin tin, then line it with paper liners for easy cleanup or grease it thoroughly if you’re skipping the liners. This first step gets everything ready for a smooth bake—no sticking or scrambling while the batter waits.
Step 2: Whisk the Dry Ingredients
In a spacious mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Give them a good whisk together, ensuring everything’s well distributed. This means you won’t have pockets of baking soda or flour in your final muffins, plus it helps break up any lumps.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until the mixture is smooth and homogenous. This blend of wet ingredients helps the muffin batter come together quickly and seamlessly, resulting in a tender crumb.
Step 4: Mix Wet and Dry
Pour the wet mixture right into the dry ingredients. Using a spatula or wooden spoon, stir gently until just combined. Resist the urge to overmix—this is key! A few small streaks of flour are perfectly okay. Overworking the batter can lead to tough muffins, and nobody wants that.
Step 5: Fold in Cranberries and Cream Cheese
Add the cranberries and cream cheese cubes. Gently fold them into the batter so they’re evenly distributed. The cranberries will dot the muffins with gorgeous color, and the cream cheese will melt into luscious, creamy pockets.
Step 6: Fill and Top the Muffin Cups
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. If you’re feeling fancy, sprinkle a pinch of coarse sugar on top for that bakery-style sparkle and crunch—it’s a small touch that makes a big difference!
Step 7: Bake and Cool
Slide your muffin tray into the oven and bake for 18 to 22 minutes. You’ll know they’re done when the tops are golden and a toothpick inserted in the center comes out clean (watch for melted cream cheese bits—they’re fine!). Let the muffins cool in the pan for about five minutes before transferring them to a wire rack to cool completely. This patience pays off—the muffins firm up beautifully and are easy to remove.
How to Serve Cranberry Cream Cheese Muffins
Garnishes
A dusting of powdered sugar just before serving adds an elegant, snowy finish to your Cranberry Cream Cheese Muffins. A bit of orange zest sprinkled atop each muffin also brightens the flavors and gives a cheerful pop of color.
Side Dishes
Pair your muffins with a steaming mug of coffee, chai latte, or a tall glass of cold milk for a comforting start to your day. For brunch, serve them alongside a fluffy omelet or a bowl of vanilla yogurt topped with honey and nuts—the tangy cranberries and rich cream cheese complement savory or sweet pairings beautifully.
Creative Ways to Present
Arrange your Cranberry Cream Cheese Muffins in a rustic basket lined with a colorful napkin for a festive brunch spread. For holiday gatherings, tuck them alongside fresh cranberries or use edible flowers for a show-stopping centerpiece. Mini-muffins are perfect for dessert platters or gifting in cute bags, too!
Make Ahead and Storage
Storing Leftovers
Cool your Cranberry Cream Cheese Muffins completely, then store them in an airtight container at room temperature for up to two days. For longer freshness, pop them in the fridge, where they’ll stay delicious for up to five days—just bring to room temperature before serving.
Freezing
These muffins are freezer-friendly! Let them cool, then wrap individually in plastic wrap and place in a freezer-safe bag or container. They’ll keep their flavor and texture for up to three months. Thaw overnight in the refrigerator or at room temperature for a few hours when the craving strikes.
Reheating
Craving a warm muffin? Reheat in the microwave for about 15–20 seconds or in a low oven (300°F) for 5–7 minutes. This brings back that fresh-from-the-oven experience and softens the cream cheese to dreamy perfection.
FAQs
Can I use dried cranberries instead of fresh or frozen?
Absolutely! Just use 2/3 cup dried cranberries and give them a quick soak in warm water for about 10 minutes before draining and adding to the batter. This softens them up and helps distribute flavor evenly throughout the muffins.
Can I add nuts or orange zest to the batter?
Definitely! A bit of orange zest (about one teaspoon) brings a lovely brightness and pairs perfectly with the cranberries and cream cheese. Chopped pecans or walnuts are also fantastic for extra crunch and flavor.
What’s the best way to keep the cream cheese from sinking?
Cut the cream cheese into small cubes and gently fold them into the batter just before filling the muffin cups. This helps keep the cubes suspended throughout the muffins for perfect creamy pockets in every bite.
Can I make these muffins gluten-free?
Yes! Swap the all-purpose flour for your favorite gluten-free baking blend (make sure it includes xanthan gum). You may need to adjust the liquid slightly, but the results are still moist and flavorful.
How do I know when Cranberry Cream Cheese Muffins are done baking?
Look for golden tops and test with a toothpick—insert it into the center of a muffin (avoiding cream cheese). If it comes out clean or with just a few moist crumbs, your muffins are ready!
Final Thoughts
If you’re searching for that perfect balance of sweet, tangy, and creamy, it’s time to bake up a batch of Cranberry Cream Cheese Muffins! With their striking ruby-red fruit and little clouds of melted cream cheese, they’re a joy from the first bite to the last crumb. I hope you’ll share them, savor them, and maybe tuck a few away just for yourself—they always disappear faster than you’d expect!
Print
Cranberry Cream Cheese Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight your morning with these Cranberry Cream Cheese Muffins! These moist and flavorful muffins are bursting with fresh cranberries and creamy pockets of cream cheese, making them a perfect treat for breakfast or brunch.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 large egg
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1 cup fresh or frozen cranberries (halved if large)
- 4 oz cream cheese (cut into small cubes)
- Coarse sugar for topping (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and prepare a muffin tin with liners or by greasing well.
- Mix Dry Ingredients: In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk egg, milk, oil, and vanilla until smooth.
- Combine Wet and Dry: Pour wet ingredients into dry and mix until just combined. Do not overmix.
- Add Mix-ins: Gently fold in cranberries and cream cheese.
- Fill Muffin Cups: Divide batter evenly among muffin cups, filling each 3/4 full.
- Bake: Bake for 18–22 minutes until tops are golden and a toothpick comes out clean.
- Cool and Serve: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can use dried cranberries, but adjust the amount to 2/3 cup and soak in warm water for 10 minutes.
- For added flavor, consider mixing in some orange zest to the batter.
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