Cream Cheese Cranberry Muffins are a traditional breakfast item as well as an excellent snack. Everyone loves having a sweet snack, and these cranberry muffins are the perfect way to satisfy that craving without going overboard. These muffins are simple to make and bring together one of your favorite holiday flavors
Cream Cheese Cranberry Muffins
This recipe that will make your house smell amazing and is an easy cranberry muffin recipe is perfect for the holidays! It’s moist, delicious and so simple to make. Using fresh cranberries, your family will love these muffins as much as you do.
Recently, I have become more and more of a fan of tart cranberries. These little festive berries are so cheerful and full of flavor that just burst in their mouth! I decided to bake myself this yummy Cream Cheese Cranberry Muffin Recipe with some of the seasonal fresh cranberries.
Every bite of these muffins were amazing! I’m seriously making another batch to freeze.
How to substitute with frozen or dried cranberries?
I know that sometimes it is hard to find fresh cranberries, but you still want these muffins. There are ways to make these delicious muffins even when you don’t have fresh cranberries.
How to Make Cranberry Muffins using Frozen – You do not need to thaw the cranberries. You will add them to the batter the same way you do as adding fresh cranberries. You will need to bake them for a few minutes longer than you do with fresh cranberries. Check for doneness by sticking a toothpick into the center and wait for it to come out clean.
Dried- Dried cranberries are easy to find. You want to soak the dried cranberries for about 10 minutes in hot water. Pat the cranberries try and then use the same way as fresh. Dried cranberries will give a sweeter flavor as well as be a bit chewier.
Can These Muffins be Frozen?
Yes, cranberry muffins freeze very well. Whether you made a fresh batch because you like cranberries, or you have leftovers from Thanksgiving or Christmas, once they have cooled you can wrap them well in plastic wrap and then freeze them for up to 6 months. To serve cranberry muffins from the freezer, simply thaw them at room temperature. You can thaw them at room temperature or in the refrigerator. Then you can serve them at room temperature or heat them briefly in an oven or toaster oven until warm.
You can make the glaze with a few spoonfuls of powdered sugar and a dash of milk. Muffins for two weeks, baby!
This recipe that will make your house smell amazing and is an easy cranberry muffin recipe is perfect for the holidays! It’s moist, delicious and so simple to make. Using fresh cranberries, your family will love these muffins as much as you do.
To line the muffin tin or not?
You can see in the photos that I used some white liners for my standard-sized muffins and no liners for the jumbo muffins. Lining the trays are optional. If you choose not to line the tin, you must spray the cavities with non-stick baking spray.
Of course, you can make JUMBO-sized muffins instead of cupcake-sized muffins. You can make 2 dozen muffins in a standard cupcake pan with liners or you can use a 1 cup jumbo muffin pan and just make a dozen. There are jumbo liners if you want to use them, or you can just spray the pan with non-stick baking spray.
For me personally, the jumbo-sized ones were perfect with my cup of hot cocoa!
I hope that you make this cream cheese cranberry muffin recipe for Christmas morning! Share them with the ones you love! Enjoy!
For more Cranberry Sweets, check out these
White Chocolate Christmas Cake
Step by Step
- Preheat the oven to 350F and prepare a cupcake pan with paper liners or grease with non-stick spray.
- In a stand up mixer, cream the butter and the cream cheese while gradually adding the sugar. Beat until the butter and cream cheese are no longer lumpy. Add the eggs one at a time. Beat in vanilla. Add the flour, baking powder and salt and mix until just combined. Do not over mix.
- Fold in the cranberries and pecans by hand.
- Add the batter to the prepared cupcake pan and fill only 3/4 full. bake for 20 -25 minutes. Check doneness with a toothpick. Cool in the pan for 5 minutes before removing to cool on wire rack.
- Make the Drizzle: Mix the powdered sugar and milk until thick. Spoon over the muffins and enjoy!
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