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)

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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.