Cranberry Cream Cheese Muffins
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These Cranberry Cream Cheese Muffins are moist, sweet, and perfectly tangy with bursts of cranberry and a creamy texture.
- Prep time
- 15 minutes
- Cook time
- 20 minutes
- Total time
- 35 minutes
- Yield
- 24 muffins
Ingredients
1 cup butter, softened 8 oz cream cheese, softened 1½ cups sugar 4 large eggs 1 tsp vanilla extract ½ tsp almond extract 2 cups all-purpose flour 1½ tsp baking powder ½ tsp salt 2 cups fresh or frozen cranberries 2 tsp orange zest 1 cup powdered sugar 2 tbsp cold milkInstructions
- Step 1: Preheat the oven to 350°F (175°C) and line or grease muffin pans.
- Step 2: Cream butter, cream cheese, and sugar until fluffy.
- Step 3: Beat in eggs one by one, then add extracts.
- Step 4: Combine flour, baking powder, and salt separately.
- Step 5: Mix dry and wet ingredients until just combined.
- Step 6: Fold in cranberries and orange zest.
- Step 7: Fill tins ¾ full, bake 20–25 minutes.
- Step 8: Cool completely before drizzling icing made from powdered sugar and milk.
Notes
Store muffins airtight at room temperature for 3 days or refrigerate for a week. Freeze individually wrapped muffins up to 3 months. Reheat gently for best texture.Nutrition
- Calories
- 222 kcal
- Fat
- 12 g
- Saturated fat
- 7 g
- Sugar
- 18 g
- Sodium
- 191 mg
- Protein
- 3 g
- Carbohydrates
- 27 g
- Fiber
- 1 g