Cranberry Cream Cheese Muffins burst with bright crimson berries against a tender vanilla-scented muffin base, while silky pockets of cream cheese swirl through each fluffy hug. The aroma of zesty orange whispers through the air, teasing your senses before you even taste. Every morning becomes a celebration as golden tops crackle with crisp edges, giving way to soft sponge that melts on your tongue. Serve warm with a dab of honey or a hint of almond extract for extra sparkle. These muffins are your new festive tradition, turning everyday moments into joyous, mouthwatering rituals. Serve straight from the oven, and watch delighted smiles spread across your breakfast table.
Table of Contents
Why You’ll Love This Cranberry Cream Cheese Muffins
- Trust me, you’re going to love this creamy, tangy twist!
- Perfect for festive gatherings or a cozy breakfast treat.
- Quick and easy to whip up, making mornings a breeze.
- These muffins are bursting with vibrant cranberry flavor.
- A delightful way to impress your friends and family!
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Breakfast, Snack |
| Cuisine | American |
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Extra Time | 0 minutes |
| Total Time | 40 minutes |
| Dietary | Vegetarian |
| Serves | 12 |
| Best Served | Warm with a drizzle of glaze |
Ingredients
Get ready to whip up some delightful Cranberry Cream Cheese Muffins with these easy-to-find ingredients!
- 2 cups all-purpose flour – for the base of the muffins
- 1/2 cup granulated sugar – adds sweetness
- 2 tsp baking powder – for leavening
- 1/2 tsp salt – balances sweetness
- 1 cup fresh or frozen cranberries – for that tart burst of flavor
- 4 oz cream cheese (cubed) – for a creamy texture
- 2 large eggs – binds the ingredients
- 1 cup milk – keeps the muffins moist
- 1/4 cup melted butter – adds richness
- 1 tsp vanilla extract – for a hint of warmth
How to Make Cranberry Cream Cheese Muffins
These delightful Cranberry Cream Cheese Muffins are perfect for a festive treat or a cozy breakfast. With a preparation time of about 15 minutes and a cooking time of 20–25 minutes, you’ll have these warm, scrumptious muffins ready to enjoy in no time!
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
Step 2: Mix Dry Ingredients
In a bowl, whisk together flour, sugar, baking powder, and salt until well combined.
Step 3: Combine Wet Ingredients
In another bowl, beat the eggs, milk, melted butter, and vanilla until smooth and creamy.
Step 4: Mix Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t overmix!
Step 5: Fold in Cranberries and Cream Cheese
Gently fold in the cranberries and cream cheese cubes, making sure they are evenly distributed.
Step 6: Fill Muffin Cups
Divide the batter evenly into the prepared muffin cups, filling each about two-thirds full.
Step 7: Bake the Muffins
Bake in the preheated oven for 20–25 minutes, or until the tops are golden and a toothpick comes out clean.
Step 8: Cool and Drizzle
Cool the muffins on a rack, then drizzle with an optional glaze before serving. Enjoy your delightful treats!
Pro Tips for Making Cranberry Cream Cheese Muffins
- Use fresh cranberries for a burst of flavor.
- Soften cream cheese to ensure a smooth batter.
- Don’t overmix; a few lumps are okay for tender muffins.
- Sprinkle sugar on top before baking for a sweet crunch.
- Let muffins cool in the pan for a few minutes for easy removal.
How to Serve
- Enjoy warm with a pat of butter for a cozy breakfast.
- Pair with a dollop of whipped cream for a festive dessert.
- Serve alongside a hot cup of spiced apple cider for a seasonal treat.
- Top with a sprinkle of powdered sugar for an elegant touch.
- Accompany with fresh fruit for a balanced brunch spread.
- Try with a side of yogurt for a creamy contrast.
Make Ahead and Storage
These muffins can be easily stored and enjoyed later:
Storing Cranberry Cream Cheese Muffins Leftovers
- Allow muffins to cool completely.
- Store in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate for up to a week.
Freezing Cranberry Cream Cheese Muffins
- Wrap each muffin tightly in plastic wrap.
- Place wrapped muffins in a freezer-safe bag or container.
- Freeze for up to 3 months for best quality.
Reheating Cranberry Cream Cheese Muffins
- For frozen muffins, thaw overnight in the refrigerator.
- Reheat in a microwave for 15-20 seconds.
- For a crispier texture, warm in an oven at 350°F (175°C) for 5-10 minutes.
Cranberry Cream Cheese Muffins
Equipment
- 1 Muffin tin For baking the muffins
- 1 Mixing bowls For combining ingredients
- 1 Whisk For mixing dry ingredients
- 1 Spatula For folding in ingredients
Ingredients
Dry Ingredients
- 2 cups all-purpose flour for the base of the muffins
- 1/2 cup granulated sugar adds sweetness
- 2 tsp baking powder for leavening
- 1/2 tsp salt balances sweetness
Wet Ingredients
- 1 cup fresh or frozen cranberries for that tart burst of flavor
- 4 oz cream cheese (cubed) for a creamy texture
- 2 large eggs binds the ingredients
- 1 cup milk keeps the muffins moist
- 1/4 cup melted butter adds richness
- 1 tsp vanilla extract for a hint of warmth
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- In another bowl, beat the eggs, milk, melted butter, and vanilla until smooth and creamy.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t overmix!
- Gently fold in the cranberries and cream cheese cubes, making sure they are evenly distributed.
- Divide the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 20–25 minutes, or until the tops are golden and a toothpick comes out clean.
- Cool the muffins on a rack, then drizzle with an optional glaze before serving. Enjoy your delightful treats!
Notes
| Nutrition Facts | Per Serving |
|---|---|
| Calories | 200 |
| Fat | 8g |
| Protein | 4g |
| Carbs | 30g |
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FAQs
Here’s a helpful FAQ about this recipe:
1. Can I use frozen cranberries for these muffins?
Yes, you can definitely use frozen cranberries! Just make sure to rinse and drain them before adding to the batter. This will help prevent excess moisture in your muffins and ensure they bake evenly.
2. How can I make these muffins healthier?
You can make these muffins healthier by substituting half of the all-purpose flour with whole wheat flour and using a natural sweetener like honey or maple syrup instead of sugar. Additionally, you can reduce the cream cheese or use a low-fat version to cut down on calories.
3. Can I make the batter ahead of time?
While it’s best to bake the muffins fresh, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before scooping it into the muffin tin and baking. This way, you can enjoy fresh muffins with minimal effort in the morning!
4. What can I substitute for cream cheese?
If you’re looking for a substitute for cream cheese, you can use Greek yogurt or a dairy-free cream cheese alternative. Both options will provide a creamy texture and a slightly tangy flavor that complements the cranberries beautifully.
Final Thoughts
These Cranberry Cream Cheese Muffins are not just a treat; they’re a delightful hug in muffin form! Perfect for festive gatherings or a cozy breakfast, they’re simple to whip up and oh-so-rewarding. So, gather your ingredients, embrace the joy of baking, and enjoy every delicious bite. You’ll be glad you did!