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Close-up of a stacked Cranberry Cream Cheese Muffin, split open to show a fluffy interior with tart red cranberries and a creamy cheesecake center, topped with a golden streusel crumble.

Cranberry Cream Cheese Muffins

Soft, fluffy muffins studded with tart cranberries and creamy pockets of cream cheese. Perfect for breakfast, brunch, or a sweet snack.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs large
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 1 tsp vanilla extract
Fold-ins
  • 1 cup cranberries fresh or dried
  • 6 oz cream cheese cut into small cubes
  • 1 tbsp all-purpose flour for coating cream cheese

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, beat eggs, then mix in oil, milk, and vanilla until smooth.
  4. Gradually stir the wet ingredients into the dry ingredients just until combined.
  5. Toss cream cheese cubes with 1 tablespoon flour, then gently fold them and the cranberries into the batter.
  6. Divide batter evenly among muffin cups, filling about three-quarters full.
  7. Bake for 18–22 minutes until lightly golden and a toothpick comes out clean.
  8. Cool in pan for 5 minutes, then transfer to a wire rack before serving.

Notes

If using dried cranberries, you may soak them briefly in warm water or orange juice for extra plumpness.