Best Cranberry Cream Cheese Muffins Recipes

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CREAM CHEESE CRANBERRY MUFFINS



Cream Cheese Cranberry Muffins image

Moist and chock-full of colorful berries, these marvelous muffins are a seasonal specialty of Mrs. Leonard Keszler, Bismarck, North Dakota. "They are light and tasty, and they freeze very well," she says.

Provided by Taste of Home

Time 35m

Yield 2 dozen.

Number Of Ingredients 13

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar
4 eggs, room temperature
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh or frozen cranberries
1/2 cup chopped pecans
DRIZZLE:
2 cups confectioners' sugar
3 tablespoons 2% milk

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffins comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks. , Combine confectioners' sugar and milk; drizzle over muffins.

Nutrition Facts : Calories 105 calories, Fat 6g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 113mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY-ORANGE TEA BREAD MUFFINS W/ ORANGE CREAM CHEESE GLAZE



Cranberry-Orange Tea Bread Muffins W/ Orange Cream Cheese Glaze image

Cranberry-Orange Bread has been a holiday favorite of mine for years. These miniature muffins are perfect for gifts, dessert, or Christmas morning.

Provided by KathyP53

Categories     Breads

Time 1h

Yield 24 muffins

Number Of Ingredients 15

1/2 cup chopped pecans
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
0.5 (12 ounce) package fresh cranberries
1 cup sugar
1/4 cup butter, softened
1 large egg, lightly beaten
3/4 cup orange juice
24 aluminum foil, miniature baking cups
vegetable oil cooking spray
1 (3 ounce) package softened cream cheese
1 tablespoon orange juice
1/4 teaspoon vanilla
1 1/2 cups sifted powdered sugar

Steps:

  • Preheat oven to 350 degrees.
  • Bake pecans in a single layer in a shallow pan 8-10 minutes or until toasted and fragrant, stirring occasionally,.
  • Whisk together flour, baking powder, and salt.
  • Pulse cranberries and sugar in a food processor 3-4 times or just until chopped.
  • Beat butter at medium speed with an electric mixer until creamy. Add eggs, beating until well blended. Gradually add flour mixture alternately with orange juice, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in cranberry mixture and pecans.
  • Place baking cups in miniature muffin pans; coat with cooking spray. Spoon batter into baking cups, filling completely.
  • Bake for 25 minutes or until a wooden pick inserted in center of muffin comes out clean. Remove from pans to a wire rack. Spoon Orange Cream Cheese Glaze over warm muffins.
  • Orange Cream Cheese Glaze: Beat one 3 oz. package of softened cream cheese at medium speed until creamy. Add 1 tablespoons orange juice and 1/4 tsp of vanilla; beat until smooth. Gradually add 1 1/2 cup sifted powdered sugar, beating until smooth.

Nutrition Facts : Calories 154.9, Fat 5.1, SaturatedFat 2.2, Cholesterol 17.8, Sodium 147.1, Carbohydrate 26.1, Fiber 0.9, Sugar 16.8, Protein 1.9

CRANBERRY & CREAM CHEESE MUFFINS



Cranberry & cream cheese muffins image

These sweet muffins have a beautifully creamy middle and go brilliantly with a cup of tea

Provided by Good Food team

Categories     Treat

Time 40m

Yield Makes 12

Number Of Ingredients 8

100g soft cheese
250g caster sugar
175g cranberries
200g plain flour
2 tsp baking powder
2 eggs
75ml flavourless oil , such as sunflower
1 tsp vanilla extract

Steps:

  • Heat oven to 190C/170C fan/gas 5. Line a 12-hole muffin tin with muffin cases. Beat the soft cheese with 25g of the sugar and chill until needed. Heat the cranberries together with another 25g of sugar until they start to pop. Mash lightly and cool.
  • Sift the flour into a large bowl and add the remaining sugar, baking powder and a pinch of salt. Add the eggs, oil, vanilla and cranberry mixture, and stir together. Don't worry if the mix looks a bit lumpy. Divide it between the cases, they should look about two-thirds full. Make a small dip in the centre of each and put a blob of soft cheese in. Bake for 25 mins or until risen and golden. Cool on a wire rack.

Nutrition Facts : Calories 230 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.33 milligram of sodium

CREAM CHEESE CRANBERRY MUFFINS



Cream Cheese Cranberry Muffins image

Moist and full of cranberries. Sweet with just enough tartness! Easy to make! These muffins are light and tasty and they freeze very well. I found the recipe in Christmas edition magazine from Dec 06 and just tried them last week. I have made them twice now! We all love them. I omit the pecans as my husband cannot eat nuts and we do not miss them!

Provided by Pvt Amys Mom

Categories     Quick Breads

Time 35m

Yield 24 muffins

Number Of Ingredients 10

1 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
4 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups cranberries (I just use a whole 12 oz. bag, fresh or frozen, if frozen, do not thaw)
1/2 cup pecans, chopped

Steps:

  • In a large mixing bowl, cream the butter, cream cheese, sugar and vanilla.
  • Add eggs, one at a time, beating well after each addition.
  • Combine the flour, baking powder and salt; stir into creamed mixture just until moistened.
  • Fold in cranberries and pecans.
  • (I put the cranberries in the food processor the first time I made them and this last time I just rough chopped them).
  • Fill greased or paper-lined muffin cups three-fourths full.
  • Bake at 350 degrees 20-25 minutes or until a tooth-pick comes out clean.
  • Cool for 5 minutes before moving to wire racks.

CRANBERRY CREAM CHEESE MUFFINS



Cranberry Cream Cheese Muffins image

The sweet creamy filling in these cranberry muffins makes them popular at my house. The tender treats also have a crispy sugar topping that is bound to be a hit. -Sharon Hartman, Twin Falls, Idaho

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 6

3 ounces cream cheese, softened
4 tablespoons sugar, divided
1 package (15.6 ounces) cranberry-orange quick bread mix
1 cup whole milk
1/3 cup canola oil
1 large egg

Steps:

  • In a small bowl, beat cream cheese and 2 tablespoons sugar until smooth; set aside. Place the bread mix in another bowl. Combine the milk, oil and egg; stir into bread mix just until moistened. , Fill paper-lined muffin cups one-fourth full with batter. Place 2 teaspoons cream cheese mixture in the center of each; top with remaining batter. Sprinkle with remaining sugar. , Bake at 400° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 272 calories, Fat 14g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 210mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.

CRANBERRY AND CREAM CHEESE MUFFINS



Cranberry and Cream Cheese Muffins image

Make and share this Cranberry and Cream Cheese Muffins recipe from Food.com.

Provided by Lvs2Cook

Categories     Quick Breads

Time 50m

Yield 18-24 muffins

Number Of Ingredients 12

vegetable oil cooking spray or butter, for greasing
1 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
4 eggs
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups cranberries, dusted with
2 tablespoons flour
1/2 cup pecans, chopped (or other nuts)

Steps:

  • Preheat oven to 350º. Spray or lightly butter muffin tins. You can also use cupcake liners.
  • Beat together butter, cream cheese, sugar, vanilla, and eggs.
  • Mix together in another bowl: flour, baking powder, and salt. Fold in cranberries and nuts. Add to wet ingredients. Stir until just combined ~ do not over stir.
  • Immediately fill muffin tins 2/3 full with batter.
  • Bake until inserted toothpick comes out clean, about 25 to 30 minutes. Let cool 3 to 5 minutes before removing from pans.

Nutrition Facts : Calories 295.9, Fat 18.1, SaturatedFat 9.8, Cholesterol 88, Sodium 220.9, Carbohydrate 30.2, Fiber 1.2, Sugar 17.4, Protein 4.3

CRANBERRY CREAM CHEESE MUFFINS



Cranberry Cream Cheese Muffins image

These muffins are simple to fix in a pinch since they use a packaged quick bread mix. They bake up nice and moist and are perfect for any breakfast or brunch setting.

Provided by Chef Buggsy Mate

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 8

3 ounces cream cheese, softened
4 tablespoons sugar, divided
1/4 teaspoon cinnamon
1 (15 5/8 ounce) package cranberry-orange quick bread mix
3/4 cup milk
1/4 cup orange juice
1/3 cup vegetable oil
1 egg

Steps:

  • In a small mixing bowl, beat the cream cheese and 2 tablespoons sugar until smooth; set aside.
  • Place the bread mix in another bowl.
  • Combine the milk, oil, orange juice and egg; stir into bread mix just until moistened.
  • Fill paper-lined muffin cups one-fourth full with batter.
  • Place 2 teaspoons cream cheese mixture in the center of each; top with remaining batter.
  • In small bowl mix remaining sugar and cinnamon.
  • Sprinkle sugar mixture over top of batter.
  • Bake at 400 degrees for 18=20 minutes or until a toothpick comes out clean.
  • Cool for 5 minutes before removing to a wire rack.

Nutrition Facts : Calories 112.8, Fat 9.5, SaturatedFat 2.8, Cholesterol 27.6, Sodium 34.4, Carbohydrate 5.7, Sugar 4.7, Protein 1.6

CREAM CHEESE CRANBERRY MUFFINS



CREAM CHEESE CRANBERRY MUFFINS image

Categories     Breakfast     Bake     Muffin

Yield 24 muffins

Number Of Ingredients 10

1 cup butter
1 pkg cream cheese (8 oz) softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
4 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoons salt
2 to 3 cups fresh or frozen cranberries
1/2 cup chopped pecans

Steps:

  • In a large mixing bowl, cream the butter, cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; sitr into creamed mixture just until moistened. Fold in cranberries and pecans. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

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