Description
Deliciously moist cranberry muffins with a creamy cheesecake filling and a crunchy streusel topping.
Ingredients
Scale
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 1 package (8 ounces) cream cheese, softened
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 2 cups (200 g) fresh or frozen cranberries, roughly chopped
- 1 cup (125 g) all-purpose flour (for streusel)
- ½ cup (100 g) light brown sugar, packed (for streusel)
- ½ teaspoon kosher salt (for streusel)
- ½ cup (1 stick / 113 g) unsalted butter, melted (for streusel)
Instructions
- Preheat oven to 350°F. Line muffin tins with muffin liners. (This recipe makes 18 muffins.)
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and cream cheese together.
- Gradually add sugar and beat until light and fluffy (about 3 minutes).
- Add eggs, one at a time, beating well after each addition, stopping to scrape down the sides of the bowl as needed.
- Add in the vanilla and mix to combine.
- In a separate medium bowl, whisk together flour, baking powder, and salt.
- Gradually add the flour mixture to the wet ingredients. Mix until just combined.
- Gently fold in cranberries.
- Fill each muffin tin to the top of the liner with the muffin batter.
- In a medium bowl, whisk together the flour, brown sugar, and salt for the streusel.
- Add the melted butter to the flour mixture. Mix with a fork until the mixture is combined.
- Add about a tablespoon of streusel topping to each muffin.
- Bake for 24-26 minutes, or until an inserted toothpick comes out clean.
- Remove the muffins from the oven. Let them cool for 5-10 minutes in the muffin tin before removing them and transferring to a wire rack.
Notes
- Ensure that the butter and cream cheese are at room temperature for easier mixing.
- For best results, use fresh cranberries when in season.
- Freeze leftover muffins for a quick snack anytime.
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg