Cream Cheese Cranberry Muffins Recipe

Delightfully moist and bursting with tart cranberries, these cream cheese muffins are the perfect blend of sweet and tangy! Easy to make, these light and tasty treats are ideal for breakfast, brunch, or a holiday gathering. They freeze beautifully, making them perfect for baking ahead. (Nut-free adaptation available!) This recipe is a family favorite, inspired by a December 2006 Christmas magazine.

Prep Time 20 mins
Cook Time 35 mins
Calories 218.8 kcal
Protein 6g
Rating 4.7 (7 Reviews)
Cream Cheese Cranberry Muffins 33

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cream Cheese Cranberry Muffins

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How to Make Cream Cheese Cranberry Muffins

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, cream together 1/2 cup (1 stick) softened butter, 4 ounces cream cheese (softened), 1 cup granulated sugar, and 1 teaspoon vanilla extract until light and fluffy.
  3. Add 2 large eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Gently fold in 1 cup fresh or frozen cranberries. (Optional: Add 1/2 cup chopped pecans if desired).
  7. Fill muffin cups about ¾ full.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

53g

Fat

35g

Carbs

7g

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