These moist, delectable muffins have cream cheese in the batter, and they’re loaded with fresh cranberries and a crumbly streusel topping. The perfect snack or breakfast for the holiday season.
If you only bake one cranberry filled treat this holiday season, it’s got to be these beautiful, delicious, easy-to-make Cranberry Cream Cheese Muffins.
I know most people get excited for everything pumpkin spice, but personally I can’t wait for the cranberries to show up in the produce department of my local grocery store.
Of course, I always buy extra so I can keep some fresh cranberries in my freezer all year long. Although their beautiful red color makes cranberries the perfect holiday ingredient, these muffins are something you’ll want to make and eat year-round.
These muffins are light but moist (thanks to the cream cheese) and are the perfect balance of sweet and tart flavors. And they freeze beautifully, so you can make them ahead to feed all of your guests throughout the holiday season.
The recipe makes 2 dozen, but I have been known to double it if I’m expecting a lot of company over the Thanksgiving and Christmas season.
I believe that all muffins and most quick breads are made better when they’re topped with a sweet, crumbly streusel, so that’s how I finish off these muffins.
Of course, that’s totally optional. They’re marvelous straight from the oven with no topping at all. I drizzle of powdered sugar glaze is always a nice way to finish off these muffins.
If you like, you can also stir a handful of chopped pecans or walnuts into the batter. Some of the people at my house turn up their nose at the addition of nuts, so I’ve left them out of the recipe, but I love making these into cranberry pecan muffins.
This recipe also works well as a quick bread, but you will need to increase the baking time depending on the size of your loaf pans. As always, whether you make muffins or bread, a toothpick inserted in the center will tell you when your baked goods are ready.
Like I said, if you only bake one treat featuring cranberries this holiday season, I highly recommend these Cranberry Cream Cheese Muffins. Happy holiday baking!
Be sure to save this recipe for Cranberry Cream Cheese Muffins to your favorite Pinterest board for later.
Here’s what you’ll need to make Cranberry Cream Cheese Muffins
- Butter
- Cream cheese
- Sugar
- Eggs
- Vanilla
- Flour
- Baking powder
- Salt
- Vanilla
- Produce: cranberries, oranges
- Make-ahead streusel
Cranberry Cream Cheese Muffins
Ingredients
- 1 cup butter softened
- 1 8 oz. package cream cheese, softened
- 1 1/2 cups sugar
- 4 eggs
- 1 teaspoon vanilla
- 1 tablespoon orange juice
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 1/4 cups flour
- 1 tablespoon orange zest
- 2 cups fresh cranberries tossed with 1 tablespoon flour
- Streusel topping optional
Instructions
- Preheat oven to 350 degrees. Line 2 muffin pans with paper liners.
- In a large bowl, beat the butter, cream cheese and sugar with an electric mixer until light and fluffy, about 5 minutes.
- Add the eggs, one at time, mixing well after each addition. Stir in the vanilla and orange juice.
- Stir in the baking powder and salt, followed by the flour, mixing until just moistened. Fold in the orange zest and cranberries.
- Divide the batter between the muffin cups, filling each about 3/4 full. Top with desired amount of streusel, if using. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool 5 minutes in pan before removing to wire racks to cool completely.
1 comment
Tiffany
These muffins are absolutely delicious. The whole family loved them ❤️