Cranberry Cheesecake Muffins
Indulge in the perfect combination of tangy cranberries and luscious cheesecake with these irresistible Cranberry Cheesecake Muffins! Featuring a moist, tender muffin base studded with fresh or frozen cranberries and a rich, creamy cheesecake filling nestled in the center, these muffins are a delightful treat for breakfast, brunch, or dessert. The recipe is quick and easy, with just 15 minutes of prep time, making it ideal for both novice and experienced bakers. A hint of vanilla enhances the flavors, while the tartness of the cranberries beautifully complements the velvety cream cheese. Serve them warm for an indulgent experience or at room temperature for an easy grab-and-go option. These homemade cranberry cheesecake muffins are sure to impress at holiday gatherings or as an everyday family favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, melted and cooled
- 0.75 cups milk
- 2 units eggs, large
- 1 teaspoons vanilla extract
- 1 cups fresh or frozen cranberries, roughly chopped
- 8 ounces cream cheese, softened
- 0.33 cups powdered sugar
- 0.5 teaspoons vanilla extract (for cheesecake filling)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a separate medium bowl, mix the melted butter, milk, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix. Fold in the chopped cranberries.
In another small bowl, beat the softened cream cheese, powdered sugar, and 0.5 teaspoons of vanilla extract until smooth and creamy. This will be your cheesecake filling.
Spoon a heaping tablespoon of the muffin batter into each muffin cup. Add a dollop (about 1 teaspoon) of the cheesecake filling into the center of each cup, then top with another tablespoon of the muffin batter, ensuring the filling is mostly covered.
Bake in the preheated oven for 18-20 minutes, or until the tops of the muffins are golden and a toothpick inserted into the muffin portion (not the cheesecake filling) comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer 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 |
3465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.8 g | 233% | |
| Saturated Fat | 111.2 g | 556% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 2314 mg | 101% | |
| Total Carbohydrate | 424.0 g | 154% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 215.7 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 530 mg | 41% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 965 mg | 21% | |
*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.
