Soft, tender muffins that are made with cream cheese and full of tart cranberries. These Cream Cheese Cranberry Muffins are perfectly sweet and tart. Great for breakfast, brunch or a snack especially during Christmas and the holidays.
I always bake more during the colder months and muffins are one of my favorite things to make. These cranberry muffins with cream cheese are not just delicious but they’re perfect for holiday brunches and breakfasts. I love the color of the cranberries and they give the muffins a touch of tartness. I also love to switch it up sometimes and use my cranberries to make these delicious Cranberry Scones.
You Will Love This Recipe!
- They’re bursting with holiday flavor from the cranberries. You can use fresh or frozen ones!
- I love cream cheese muffins because they have a little bit of a tangy flavor – it’s delicious.
- I add some chopped pecans for a nutty flavor, but you can omit them if you prefer. Or substitute other nuts that you like (more about that in a minute!).
- This is an easy muffin recipe that you can make ahead and the muffins are freezer-friendly, too!
You can use fresh or frozen cranberries for this recipe. During the holiday season, I usually have bags of frozen ones on hand for making cranberry sauce and my favorite cranberry cream cheese bread, which this recipe is based off of, because they’re so convenient. I use them interchangeably, and they both work great!
For the nuts, pecans pair well with the cranberries but you could also use the same amount of chopped walnuts or almonds. You can easily put your own spin on the recipe.
The rest of the ingredients are your standard muffin ingredients – you probably already have them on hand!
This is an Easy Muffin Recipe!
For this recipe, you will need two bowls. This will make it easy to mix the batter without overmixing it. That means fluffy, light muffins!
Cream the butter, cream cheese, sugar, and vanilla in a large bowl. Add one egg and mix until well combined. Add the second egg and mix again.
In a medium bowl, mix the flour, baking soda, and salt. Slowly add the dry ingredients into the wet ones, mixing until the batter comes together.
Fold in the cranberry and nuts and scoop the batter into the prepared muffin pan. Fill each mold about ¾ full with the batter.
Bake them for 20 to 25 minutes at 350 degrees.
Cranberry Muffins FAQs!
Nope! You can mix fresh ones right into the batter!
I think fresh or frozen ones are best for this recipe, but you can use dried ones if you prefer. I would soak them in water first to rehydrate them. This will plump them up! If you just mix them in dry they will be chewier, like raisins.
The will keep for a few days at room temperature or up to a week in the refrigerator. Just keep them in an airtight container.
Yes, they freeze great! Make sure they are fully cooled and then store them in a freezer-safe container or bag. They will keep up to three months.
More Amazing Muffin Recipes!
- Everyone loves a classic Blueberry Muffins! My recipe is so easy and turns out perfectly every time.
- Have some overripe bananas on hand? Make some Crumb Banana Muffins for breakfast or brunch!
- I love baking with apples and have the best Apple Muffins recipe for you to try! They are filled with apples, cinnamon, and oatmeal and topped with streusel.
- Lemon Muffins have a bright citrus flavor with a lemon glaze topping!
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- 1 c. butter softened
- 8 oz cream cheese softened
- 1 1/2 c. white sugar
- 1 1/2 tsp vanilla
- 4 eggs
- 2 c. all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 c. cranberries fresh or frozen
- 1/2 c. chopped pecans optional
- Preheat oven to 350 degrees.
- In a large mixing bowl cream together butter, cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition.
- In another bowl combine flour, baking powder and salt. Slowly mix into wet batter until combined. Fold in cranberries and nuts.
- Fill greased or lined muffin cups 3/4 full. Bake at 350 degrees for 20-25 minutes.