Description
Indulge in the ultimate Cranberry Cream Cheese Muffins – a quick and easy breakfast or snack that combines tart cranberries and rich, creamy goodness in a soft, moist muffin.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 8 ounces cream cheese, softened and cubed
– 1 1/2 cups fresh or frozen cranberries
Instructions
1. – Preheat oven to 375°F. Grease a 12-cup muffin tin or line with paper liners.
2. – In a medium bowl, whisk together the flour, baking powder, and salt.
3. – In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes.
4. – Beat in the eggs one at a time, then stir in the vanilla.
5. – Fold the dry ingredients into the wet ingredients just until combined, being careful not to overmix.
6. – Gently fold in the cream cheese cubes and cranberries.
7. – Scoop the batter into the prepared muffin cups, filling them about 3/4 full.
8. – Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
9. – Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use fresh cranberries. Frozen cranberries can also be used, but may require a slightly longer baking time. These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American