Cranberry Cream Cheese Muffins

These Cranberry Cream Cheese Muffins are enhanced with fresh orange zest and cranberries in a moist little bundle.

YUM! These Cranberry Cream Cheese Muffins are enhanced with fresh orange zest and tart cranberries in a moist and delicious muffin base. My family LOVES these little muffins!pinterestBelieve it or not, this year was the first time that I had ever made fresh cranberry sauce for Thanksgiving to go along with our turkey.

I had never tried turkey with cranberry sauce, but once I did I was totally blown away by how delicious the combination actually was. Since I had leftover fresh cranberries in my house I decided I would make some muffins to use them up. I added in a bunch of orange zest, just like I did in my cranberry sauce and they turned out so amazing!

Use fresh or frozen cranberries plus a little bit of orange zest to create a bright burst of flavor in these cream cheese muffins.

Cranberry Cream Cheese Muffins Recipe:

  • The base of the muffins starts with butter and cream cheese. The cream cheese really helps to make these muffins stay extra moist, with a deliciously creamy texture that lasts for days.
  • When mixing the muffin batter I found it easiest to use my stand mixer with the paddle attachment, but a hand mixer would also work well.
  • Make sure to beat the cream cheese, butter and sugar mixer until light and fluffy to ensure the best texture for these muffins.

Drizzle a simple powdered sugar glaze over the top of each muffin for a little added sweetness.

Fresh or Frozen Cranberries?

  • You can use either fresh or frozen cranberries for these muffins, but I would steer away from trying to use dried cranberries as I don’t think they would work well with this recipe.
  • If you’re not a fan of cranberries try using fresh or frozen raspberries, or blueberries instead!

My favorite part about these Cranberry Cream Cheese Muffins is the way the cranberries break down after being baked and are soft and almost burst in your mouth. They are slightly tart which balances out perfectly with the creamy base of the muffins and the sweet powdered sugar icing on top.

OMG! We can't get enough of these delicious Cranberry Cream Cheese Muffins! They're so soft and tender and the perfect balance of sweet, tart and creamy! YUM!

I think you’re really going to like these tender little muffins!

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Cranberry Cream Cheese Muffins

Drizzle a simple powdered sugar glaze over the top of each muffin for a little added sweetness.

These Cranberry Cream Cheese Muffins are super moist and enhanced with fresh orange zest, tart cranberries and topped with a sweet icing.

  • Author: Shawn
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 24 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Ingredients

For the Muffins:

  • 1 cup butter, softened
  • 8oz  cream cheese, softened
  • 1 1/2 cups sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups fresh (or frozen) cranberries
  • 2 tsp freshly grated orange zest

For the Icing:

  • 1 cup powdered sugar
  • 2 tbsp cold milk

Instructions

  1. Preheat the oven to 350 degrees F. Grease or line a muffin tin with paper cups, then set aside.
  2. Cream the butter, cream cheese and sugar in the bowl of your stand mixer, using the paddle attachment, until light and fluffy. Add the eggs one at a time, beating well between each one. Beat in the vanilla and almond extracts.
  3. Meanwhile combine the flour, baking powder and salt in a separate bowl and whisk to combine. Stir in the dry ingredients to the wet ones, just until moistened (do not over mix).
  4. Fold in the cranberries and orange zest, then divide the batter among the muffin cups, filling about 3/4 full.
  5. Bake for 20 to 25 minutes, until lightly golden brown and toothpick inserted in center comes out clean. Let cool for 5 minutes in the pan before removing to a wire rack to cool completely.
  6. Combine the icing ingredients in a bowl and whisk until smooth. Drizzle over the cooled muffins. Keep muffins stored in an airtight container. Enjoy!

Keywords: Cream Cheese Muffins, Cranberry Muffins

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OMG! We can't get enough of these delicious Cranberry Cream Cheese Muffins! They're so soft and tender and the perfect balance of sweet, tart and creamy! YUM!

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes with a bit of life sprinkled in. Mom to 4 adorable children and dwells in the desert of Southern Utah.
6 Responses
  1. Rachel Axness

    I made a double batch of these Cranberry Orange Muffins for our church treats yesterday –> WOW!!! They were a definite HIT!!! Everyone loved them, AND wanted the recipe!!! Great recipe to hang onto!!!

  2. Bobbie Kreiling

    I’m planning on making these for a fundraiser we’re doing for a breakfast. This says it yields 24. Is that cupcake sized muffins or larger ?

Leave a Reply

Shawn Syphus Hi, I'm Shawn and I'm a busy mom of four; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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