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Cranberry Cream Cheese Muffins

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Soft, moist muffins filled with tart cranberries and sweet swirls of cream cheese — a delicious bakery-style treat perfect for breakfast or brunch.

Ingredients

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  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen cranberries
  • 4 ounces cream cheese, softened
  • 3 tablespoons granulated sugar (for cream cheese filling)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together melted butter, eggs, buttermilk, and vanilla extract until smooth.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the cranberries.
  6. In a small bowl, beat softened cream cheese with 3 tablespoons sugar until smooth.
  7. Fill each muffin liner halfway with batter, add a teaspoon of cream cheese mixture to the center, then top with remaining batter.
  8. Bake for 20-25 minutes, or until a toothpick comes out clean and tops are golden brown.
  9. Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.

Notes

  • If using frozen cranberries, do not thaw before adding to the batter.
  • Add a little orange zest for extra flavor if desired.
  • Store muffins in an airtight container in the fridge for up to 5 days.

Nutrition

Find it online: https://ukfinda.com/cranberry-cream-cheese-muffins/