Description
Indulge in the irresistible combination of tart cranberries and rich cream cheese in these moist and flavorful muffins. Perfect for breakfast, snacking, or any time you need a delightful baked treat.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen cranberries, chopped
– 4 ounces cream cheese, softened
– 2 tablespoons granulated sugar
Instructions
1. – Preheat oven to 375°F. Grease a 12-cup muffin tin or line with paper liners.
2. – In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. – In a large bowl, beat the butter and 3/4 cup sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the vanilla.
4. – Fold the dry ingredients into the wet ingredients just until combined. Gently fold in the chopped cranberries.
5. – In a small bowl, beat the cream cheese and 2 tablespoons sugar until smooth.
6. – Scoop the muffin batter into the prepared muffin cups, filling them about 3/4 full. Spoon a heaping tablespoon of the cream cheese mixture onto the top of each muffin, then use a knife or toothpick to swirl it into the batter.
7. – Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a crunchier topping, sprinkle the cream cheese with a tablespoon of coarse sugar before baking. Leftover muffins can be stored in an airtight container at room temperature for up to 4 days.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American