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Delish Cranberry Cream Cheese Muffins

Delish Cranberry Cream Cheese Muffins

Tender bakery-style muffins studded with tart cranberries and pockets of creamy cheesecake, finished with a crunchy sugar top. Perfect for breakfast, brunch, or a cozy snack.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cups all-purpose flour spooned and leveled
  • 1 cup granulated sugar
  • 2 tsp baking powder aluminum-free if possible
  • 0.5 tsp salt fine
  • 2 large eggs at room temperature
  • 0.75 cup milk whole milk preferred
  • 0.5 cup vegetable oil or melted unsalted butter
  • 1 tsp vanilla extract pure
  • 6 oz cream cheese cut into small cubes
  • 1.5 cups fresh cranberries fresh or frozen; if frozen do not thaw
  • 1 tbsp orange zest optional
  • 2 tbsp turbinado sugar for crunchy tops

Instructions

Preparation Steps

  • Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners and lightly mist with cooking spray.
  • In a large bowl, whisk together flour, sugar, baking powder, and salt.
  • In a separate bowl, whisk eggs, milk, oil, and vanilla until smooth.
  • Pour the wet mixture into the dry ingredients and stir gently until just combined; a few small lumps are fine.
  • Fold in cranberries and orange zest.
  • Gently fold in the cream cheese cubes, leaving some visible pockets. Do not overmix.
  • Divide the batter evenly among the muffin cups, filling each about 0.75 full. Sprinkle tops with turbinado sugar.
  • Bake 18 to 22 minutes, until golden and a tester inserted in the center comes out clean of wet batter (creamy streaks from cheese are OK).
  • Cool in the pan for 5 to 10 minutes, then transfer to a rack to finish cooling. Serve warm or at room temperature.
  • Store airtight at room temperature up to 2 days or freeze up to 2 months.

Notes

For taller bakery-style domes, let the batter rest 10 minutes before baking. If using frozen cranberries, do not thaw. Swap oil for melted butter for a richer flavor.