Cranberry and Cream Cheese Muffins
Delight your taste buds with these irresistible Cranberry and Cream Cheese Muffins, a perfect balance of tangy and creamy in every bite. Bursting with the tart juiciness of fresh or frozen cranberries, these fluffy muffins feature a luscious dollop of sweet cream cheese filling nestled at their core. Easy to prepare with just 20 minutes of prep time, they come together with pantry staples like all-purpose flour, sugar, and baking powder, along with the zestiness of vanilla and cranberries for a festive flair. Baked to golden perfection, these muffins are ideal for breakfast, brunch, or an indulgent snack. Serve them warm to enjoy the gooey cream cheese center, or save for later as they store beautifully in the fridge. A crowd-pleasing treat that's both stunning and scrumptious!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter
- 2 large eggs
- 0.75 cups milk
- 1.5 teaspoons vanilla extract
- 1.5 cups fresh or frozen cranberries (roughly chopped)
- 8 ounces cream cheese (softened)
- 0.25 cups powdered sugar
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. Set aside.
Melt the unsalted butter and let it cool slightly. In a large bowl, beat the eggs, then stir in the melted butter, milk, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix; the batter should be slightly lumpy.
Fold the chopped cranberries into the batter, ensuring they are evenly distributed.
In a small bowl, beat together the cream cheese and powdered sugar until smooth to create the cream cheese filling.
Spoon a heaping tablespoon of muffin batter into each muffin cup, filling it about halfway. Add about a teaspoon of the cream cheese mixture on top of the batter in each cup. Cover the cream cheese mixture with another tablespoon of batter so each cup is about ¾ full.
Bake for 20–25 minutes, or until the tops are golden brown and a toothpick inserted into the muffin portion (not the cream cheese filling) comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
3337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.9 g | 184% | |
| Saturated Fat | 81.4 g | 407% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 764 mg | 255% | |
| Sodium | 3269 mg | 142% | |
| Total Carbohydrate | 472.3 g | 172% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 257.3 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 577 mg | 44% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1126 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
