Cranberry Cream Cheese Muffins
Bursting with vibrant flavors and a creamy surprise, these Cranberry Cream Cheese Muffins are a delightful treat perfect for breakfast or dessert. Each fluffy, golden muffin is studded with tart cranberries and swirled with a rich cream cheese mixture, creating the perfect balance of sweet and tangy in every bite. A hint of orange zest adds a touch of brightness, elevating their festive appeal. Simple to make in just 35 minutes, this recipe is ideal for holiday gatherings, brunch spreads, or a cozy snack with coffee. Whether served warm or at room temperature, these muffins are sure to impress, and they store beautifully for up to three days.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 large Egg
- 1 cup Whole milk
- 0.33 cup Unsalted butter
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh or frozen cranberries
- 4 ounces Cream cheese, softened
- 3 tablespoons Powdered sugar
- 1 large Egg yolk
- 1 teaspoon Zest of an orange (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Melt the unsalted butter and let it cool slightly. In a separate bowl, whisk together the egg, milk, butter, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix; it’s okay if the batter looks slightly lumpy.
Fold the cranberries into the batter, ensuring they are evenly distributed. If using frozen cranberries, do not thaw them before adding.
In a small bowl, beat the cream cheese, powdered sugar, egg yolk, and orange zest (if using) until smooth and creamy.
Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
Add a small dollop (about 1 teaspoon) of the cream cheese mixture on top of each muffin, then use a toothpick or skewer to gently swirl it into the batter.
Bake in the preheated oven for 18-22 minutes, or until the tops are golden and a toothpick inserted into the muffin (avoiding the cream cheese) comes out clean.
Allow the muffins to 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 |
2666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.2 g | 121% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 2672 mg | 116% | |
| Total Carbohydrate | 416.3 g | 151% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 202.7 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 530 mg | 41% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1087 mg | 23% | |
*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.
