Description
Breakfast or dessert? These 30-minute Cranberry Cream Cheese Muffins work for both! Quick prep, creamy filling, and a burst of flavor. Discover how!
Ingredients
- 1 3/4 cups all-purpose flour (or substitute with whole wheat flour for extra fiber)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (adds depth and moisture)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or substitute with 1/2 cup milk + 1 teaspoon lemon juice)
- 1 cup fresh or frozen cranberries
- 4 oz cream cheese, cubed
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugars until well combined.
In a separate bowl, whisk together melted butter, eggs, vanilla extract, and buttermilk until smooth.
Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Fold in cranberries and cream cheese cubes carefully to avoid overmixing.
Divide the batter evenly into muffin cups, filling each about 3/4 full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Let the muffins cool for 5 minutes in the pan before transferring them to a wire rack. Enjoy warm or at room temperature!
- Prep Time: PT10M
- Cook Time: PT20M
- Cuisine: American
Nutrition
- Calories: 220 kcal
- Sugar: 15g
- Fat: 10g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
Keywords: cranberry cream cheese muffins