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Cranberry Cream Cheese Muffins on a cooling rack on a white table from overhead.
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Cranberry Cream Cheese Muffins

Cranberry Cream Cheese Muffins are moist and tender muffins with a slight tang from cream cheese and a burst of tartness from cranberries with a crumbly streusel topping. They would be perfect for breakfast or as a delightful snack with a cup of coffee or tea.
Prep Time15 minutes
Cook Time24 minutes
Total Time39 minutes
Course: Breakfast, Dessert
Keyword: Cranberry Cream Cheese Muffins
Servings: 18 muffins
Calories: 412kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Muffins

  • 1 cup (2 sticks / 227 g) unsalted butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1 ½ cups (300 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 2 cups (200 g) fresh or frozen cranberries, roughly chopped

Streusel

Instructions

Muffins

  • Preheat oven to 350°F. Line muffin tins with muffin liners. (This recipe makes 18 muffins.)
  • In the bowl of a stand mixer fitted with the paddle attachment, cream butter and cream cheese together.
  • Gradually add sugar and beat until light and fluffy (about 3 minutes).
  • Add eggs, one at a time, beating well after each addition, stopping to scrape down the sides of the bowl as needed.
  • Add in the vanilla and mix to combine.
  • In a separate medium bowl, whisk together flour, baking powder, and salt.
  • Gradually add the flour mixture to the wet ingredients. Mix until just combined.
  • Gently fold in cranberries.
  • Fill each muffin tin to the top of the liner with the muffin batter.

Streusel

  • In a medium bowl, whisk together the flour, brown sugar, and salt.
  • Add the melted butter to the flour mixture. Mix with a fork until the mixture is combined.
  • Add about a tablespoon of streusel topping to each muffin.
  • Bake for 24-26 minutes, or until an inserted toothpick comes out clean.
  • Remove the muffins from the oven. Let them cool for 5-10 minutes in the muffin tin before removing them and transferring to a wire rack.

Nutrition

Serving: 1muffin | Calories: 412kcal