CRANBERRY CREAM CHEESE MUFFINS
These Cranberry Cream Cheese Muffins are tender, sweet, and slightly tangy with a creamy center. Perfect for breakfast, brunch, or a sweet snack anytime.
Ingredients
For Muffins and Filling:
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh or frozen cranberries
- 8 oz cream cheese softened
- ¼ cup granulated sugar for cream cheese filling
- 1 large egg
- ½ cup unsalted butter melted
- 1 teaspoon vanilla extract
- ½ cup milk
Instructions
Prepare Oven and Pan:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Mix Wet Ingredients:
- In another bowl, whisk egg, melted butter, milk, and vanilla until combined.
Combine Ingredients:
- Add wet ingredients to dry and stir until just combined. Fold in cranberries gently.
Prepare Cream Cheese Filling:
- For cream cheese filling, mix softened cream cheese with ¼ cup sugar until smooth.
Assemble Muffins:
- Spoon half the muffin batter into cups. Add a teaspoon of cream cheese filling in center. Top with remaining batter.
Bake and Serve:
- Bake 18–20 minutes until golden and a toothpick comes out clean. Cool slightly before serving.
Notes
- Make Ahead: Muffins can be baked a day ahead and stored in an airtight container.
- Variations: Swap cranberries for blueberries or raspberries for a fruity twist.
- Serving Suggestions: Great for breakfast, brunch, or with tea or coffee.
- Storage Tips: Store at room temperature for 2 days or refrigerate up to 4 days.