Cream Cheese Cranberry Muffins
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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.
So, if you’ve been looking for something special to make for breakfast, you should give these a try! Make some scrambled eggs and my oven bacon to go with them for a breakfast your family will love.
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!
Ingredient Tips
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!
Products Needed
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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Cream Cheese Cranberry Muffins
Ingredients
- 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
Instructions
- 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.
Beth says
You had me at “Cream Cheese”! These look like a delicious and festive way to start your day! I love that you used a cookie scoop to get the batter into the paper liner – genius!
Julie says
They are one of my favorites!
Gina says
Love how the cream cheese makes these so incredibly tender and the pop of brightness from the cranberries is perfection!
Julie says
Glad you loved them!
Carol G. says
Julie, great recipe and I enjoyed the farm story. I made a couple of things for farmer friends to take home to have on hand less runs for food. I can imagine how welcoming a warm meal brought out to them is!
Thanks for a bonus cranberry recipe with your comment Denise!
Julie says
Glad you enjoyed it!
Erin @ The Speckled Palate says
I, for one, am a HUGE cranberry fan, and I’m sad that I just found this recipe now because I’d really like some of these muffins… and I have no idea if I can get my hands on some cranberries.
That being said, I’m so impressed that you’ve driven all over the place to feed your people! That’s so lovely, and I hope your mom recovered and everyone is still eating well into the winter!
Sherri says
I’ve made these twice now and they are wonderful. I’ve used gluten free flour and they come out moist and tender with just the right amount of sweet and tart. Thanks so much for the recipe.
Julie Evink says
So glad you enjoy them Sherri!
Carol at Wild Goose Tea says
These gorgeous muffins look perfect for something like a wedding shower. They are really quite showy in an elegant way. Plus with those ingredients who could go wrong with taste.
Julie Evink says
Thanks Carol!
Karen @ The Food Charlatan says
I am obsessed with cranberries. OBSESSED! Love these muffins! Look at you driving 30 miles to bring dinner. You must be winning hearts.
Julie Evink says
I better be winning hearts with that drive!
Kelly+-+Life+Made+Sweeter says
Julie, that is so sweet of you to help take over especially now with your pregnancy, hope your mom feels better soon 🙂 I would be thrilled to have these muffins delivered to me. They look so moist and light and I love all the pretty cranberries in here!
Julie Evink says
Thanks Kelly!
Teresa says
Feel free to send any leftovers my way, Julie. 🙂
Julie Evink says
Sounds good Teresa!
Danielle | Krafted Koch says
These look amazing, so light and moist! While you are running all over the country delivering food, you can always feel free to stop by my house to deliver some of these! 🙂
Julie Evink says
I was soooo close to you that I should have!
Kristine @ Kristine's Kitchen says
Fresh cranberry season is one of the best times of year! I love how you’ve added cream cheese to your muffins! Pinned!
Julie Evink says
Thanks Kristine!
Dannii+@+Hungry+Healthy+Happy says
I’ve never used cream cheese in muffins before. I bet it adds a really nice creaminess to it.
Julie Evink says
They are SO Delicious!!!!!
Meg @ The Housewife in Training Files says
These are gorgeous! And I love the addition of cream cheese. I can only imagine how yummy they are!
Julie Evink says
Thanks Meg!
Denise says
Hi Julie
Love CRANBERRIES!!! I Don’t have a cranberry muffin recipe – so you just fixed that for me. My favorite cranberry nut bread recipe comes on the fresh cranberries sold in Massachusetts as follows:
2 cups flour-1 cup sugar-1 1.2 tsp baking powder – 1 tsp salt- 1/2 tsp baking soda – 3/4 cup orange juice – t TBsp (or more) grated orange pee; 2TBsp shortening= 1 well beaten large egg – 1 1/2 cups fresh or frozen cranberries cut in half & 1/2 cup coarsely chopped walnuts Preheat oven to 350 degrees. In a bowl mix together the fry ingredients, stir in orange juice, orange peel,shortening & egg, Mix until well blended. Stir in cranberries &
nuts. Turn into a greased 9×5″ loaf pan. Bake 55 min or until toothpick comes out clean. Cool on a reack 15 min & then remove from pan. Hope you like it as much as I am going to like your muffins.
Thank you
Denise
Julie Evink says
Sounds amazing Denise!
Gayle @ Pumpkin 'N Spice says
What a great flavor combination, Julie! I’ve never used cranberries in a muffin before, so I’m loving this recipe. So perfect for the fall! Pinned!
Julie Evink says
Thanks Gayle!