Fluffy Cheese Cranberry Muffins
Soft, tangy, and slightly sweet, these muffins combine the creaminess of cream cheese with tart cranberries. Quick to make and packed with fiber and protein, they are ideal for breakfast, brunch, or a satisfying snack anytime.
Equipment
- 1 large mixing bowl
- 1 Medium Mixing Bowl
- 1 hand or stand mixer
- 1 spatula
- 12-cup muffin pan
- Muffin liners or non-stick spray
- Measuring Cups and Spoons
Ingredients
- 1 cup unsalted butter softened
- 8 oz cream cheese softened
- 1 ½ cups granulated sugar
- 1 ½ teaspoons pure vanilla extract
- 4 large eggs
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 cups fresh or frozen cranberries
- ½ cup chopped pecans optional
Instructions
- Preheat Oven for Perfect Baking: Start by preheating your oven to 350°F (175°C). Ensuring your oven reaches the correct temperature before baking is essential for even cooking. Line a 12-cup muffin pan with paper liners or lightly grease each cup with butter or non-stick spray. Properly prepared muffin cups help the muffins release easily and maintain a uniform shape.
- Cream Butter and Cream Cheese Together: In a large mixing bowl, place the softened butter and cream cheese. Using a hand mixer or stand mixer fitted with the paddle attachment, beat them together on medium speed until the mixture becomes light, fluffy, and smooth, usually about 2–3 minutes. This step is crucial to create a creamy base that ensures the muffins have a tender, moist texture.
- Add Sugar Gradually: Slowly add the granulated sugar to the butter and cream cheese mixture, continuing to beat on medium speed. Beat until the sugar fully dissolves and the mixture appears pale and airy. Gradually incorporating sugar helps avoid a grainy texture and allows the muffins to rise evenly during baking.
- Incorporate Vanilla Extract: Add 1 ½ teaspoons of pure vanilla extract to the creamed mixture. Beat on low speed for 30 seconds until the flavor is fully incorporated. Vanilla enhances the natural sweetness of the muffins and complements the tartness of the cranberries.
- Add Eggs One at a Time: Crack four large eggs into the mixture, adding them one at a time. After each addition, beat thoroughly for 20–30 seconds until the mixture is smooth and uniform. Adding eggs slowly ensures proper emulsification, which stabilizes the batter and contributes to a soft, moist muffin texture.
- Combine Dry Ingredients: In a separate medium bowl, whisk together 2 cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt. Mixing the dry ingredients evenly prevents lumps and ensures the leavening agents are distributed throughout the batter, helping the muffins rise evenly.
- Mix Dry Ingredients Into Wet Batter: Gradually add the dry mixture to the wet batter, mixing on low speed or folding with a spatula. Mix just until all the flour is absorbed and the batter is smooth. Avoid overmixing, as this can develop gluten and make muffins dense rather than light and fluffy.
- Fold in Cranberries and Pecans: Gently fold in 2 cups of cranberries and ½ cup of chopped pecans (if using) with a spatula. Ensure the fruits and nuts are evenly distributed without breaking the cranberries. If using frozen cranberries, do not thaw beforehand to prevent the batter from turning too wet. The folding technique preserves the muffin’s tender crumb and adds texture.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about ¾ full. Avoid overfilling to prevent spilling over during baking. Using a small ice cream scoop or spoon ensures evenly sized muffins, which helps them bake uniformly.
- Bake Until Golden Brown: Place the muffin pan in the preheated oven on the middle rack. Bake at 350°F (175°C) for 20–25 minutes. The muffins are done when they are lightly golden on top and a toothpick inserted into the center comes out clean. Baking time may vary slightly depending on your oven, so start checking at 20 minutes.
- Cool Muffins Properly: Once baked, remove the muffins from the oven and allow them to cool in the pan for 5–10 minutes. Then transfer the muffins to a wire rack to cool completely. Proper cooling prevents sogginess and helps the muffins maintain a soft, tender crumb.
- Serve and Enjoy: Serve these muffins slightly warm or at room temperature. They pair wonderfully with a cup of tea, coffee, or a glass of milk. The tangy cranberries, creamy texture from the cream cheese, and subtle sweetness make them a satisfying breakfast, snack, or brunch option.
Notes
- Always use room-temperature butter, cream cheese, and eggs for a smooth, lump-free batter.
- Fresh or frozen cranberries both work; keep frozen cranberries unthawed to avoid excess moisture.
- Pecans are optional; lightly toast them for a richer, nutty flavor.
- Fill muffin cups about three-quarters full for even baking and well-shaped muffins.
- Gently fold cranberries and nuts into the batter to maintain a tender crumb.