Best 3 Cranberry And Cream Cheese Muffins Recipes
Indulge in a delightful symphony of flavors with our tantalizing Cranberry and Cream Cheese Muffins. These delectable treats are a perfect blend of sweet and tangy, with a moist and fluffy crumb that will melt in your mouth. Each muffin is generously filled with a luscious cream cheese center, adding a creamy richness that complements the vibrant cranberries. Whether you're starting your day with a satisfying breakfast or treating yourself to an afternoon snack, these Cranberry and Cream Cheese Muffins are sure to become a beloved favorite. Along with this classic recipe, we also present irresistible variations like the Orange Cranberry Cream Cheese Muffins, bursting with citrusy goodness, and the decadent Cranberry Cream Cheese Swirl Muffins, where swirls of cream cheese and cranberries create a stunning visual and taste experience. Get ready to embark on a culinary journey that will leave your taste buds craving more.
Here are our top 3 tried and tested recipes!
CRANBERRY & CREAM CHEESE MUFFINS
These sweet muffins have a beautifully creamy middle and go brilliantly with a cup of tea
Provided by Good Food team
Categories Treat
Time 40m
Yield Makes 12
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Line a 12-hole muffin tin with muffin cases. Beat the soft cheese with 25g of the sugar and chill until needed. Heat the cranberries together with another 25g of sugar until they start to pop. Mash lightly and cool.
- Sift the flour into a large bowl and add the remaining sugar, baking powder and a pinch of salt. Add the eggs, oil, vanilla and cranberry mixture, and stir together. Don't worry if the mix looks a bit lumpy. Divide it between the cases, they should look about two-thirds full. Make a small dip in the centre of each and put a blob of soft cheese in. Bake for 25 mins or until risen and golden. Cool on a wire rack.
Nutrition Facts : Calories 230 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.33 milligram of sodium
CREAM CHEESE CRANBERRY MUFFINS
Moist and chock-full of colorful berries, these marvelous muffins are a seasonal specialty of Mrs. Leonard Keszler, Bismarck, North Dakota. "They are light and tasty, and they freeze very well," she says.
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffins comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks. , Combine confectioners' sugar and milk; drizzle over muffins.
Nutrition Facts : Calories 105 calories, Fat 6g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 113mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
CREAM CHEESE CRANBERRY MUFFINS
Moist and full of cranberries. Sweet with just enough tartness! Easy to make! These muffins are light and tasty and they freeze very well. I found the recipe in Christmas edition magazine from Dec 06 and just tried them last week. I have made them twice now! We all love them. I omit the pecans as my husband cannot eat nuts and we do not miss them!
Provided by Pvt Amys Mom
Categories Quick Breads
Time 35m
Yield 24 muffins
Number Of Ingredients 10
Steps:
- In a large mixing bowl, cream the butter, cream cheese, sugar and vanilla.
- Add eggs, one at a time, beating well after each addition.
- Combine the flour, baking powder and salt; stir into creamed mixture just until moistened.
- Fold in cranberries and pecans.
- (I put the cranberries in the food processor the first time I made them and this last time I just rough chopped them).
- Fill greased or paper-lined muffin cups three-fourths full.
- Bake at 350 degrees 20-25 minutes or until a tooth-pick comes out clean.
- Cool for 5 minutes before moving to wire racks.
Tips:
- Use fresh or frozen cranberries. Fresh cranberries are available from September to December, but frozen cranberries can be used year-round. If using frozen cranberries, thaw them before using.
- Don't overmix the batter. Overmixing can result in tough muffins. Mix just until the ingredients are combined.
- Fill the muffin cups almost to the top. This will help the muffins rise evenly.
- Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking can result in dry muffins.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This will help prevent the muffins from sticking to the pan.
Conclusion:
Cranberry and cream cheese muffins are a delicious and easy-to-make treat that are perfect for breakfast, brunch, or a snack. They are also a great way to use up leftover cranberries. With their moist and fluffy texture, tart cranberries, and sweet cream cheese filling, these muffins are sure to be a hit with everyone who tries them.
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