These Cranberry Cream Cheese Muffins are ultra-moist, bursting with tart cranberries, and brightened with a touch of fresh orange zest. Topped with a light, sweet icing, they strike the perfect balance between tangy and sweet—ideal for breakfast, brunch, or a midday treat.
Why You’ll Love This Recipe
These muffins are rich and fluffy thanks to the combination of butter and cream cheese in the batter. Fresh or frozen cranberries add a burst of tartness, while the orange zest lifts the flavor beautifully. Finished with a simple icing drizzle, they’re bakery-worthy, but easy enough to make at home. Whether you’re baking for the holidays or just want something special to go with your morning coffee, these muffins are a standout.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Muffins:
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butter, softened
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cream cheese, softened
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sugar
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large eggs
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vanilla extract
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almond extract
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all-purpose flour
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baking powder
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salt
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fresh or frozen cranberries
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orange zest
For the Icing:
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powdered sugar
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cold milk
Directions
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Preheat oven to 350°F. Grease or line 24 muffin cups with paper liners and set aside.
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In a large mixing bowl, cream together the butter, cream cheese, and sugar until light and fluffy.
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Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
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In a separate bowl, whisk together the flour, baking powder, and salt.
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Gradually add the dry ingredients to the wet ingredients, mixing just until moistened—do not overmix.
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Gently fold in the cranberries and orange zest.
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Divide the batter evenly among the muffin cups, filling each about 3/4 full.
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Bake for 20 to 25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
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Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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In a small bowl, whisk together powdered sugar and milk until smooth. Drizzle over cooled muffins.
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Store in an airtight container once fully cooled.
Servings and timing
This recipe makes approximately 24 muffins.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
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Nutty twist: Add 1/2 cup chopped walnuts or pecans for a bit of crunch.
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Berry swap: Use chopped fresh strawberries or blueberries in place of cranberries.
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Citrus change-up: Substitute lemon zest for orange for a different citrus note.
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Mini muffins: Use a mini muffin tin and adjust baking time to 12–15 minutes.
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Glaze upgrade: Add a touch of orange juice to the icing for extra flavor.
Storage/Reheating
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
To freeze, wrap each muffin individually and store in a freezer-safe bag for up to 2 months. Thaw at room temperature.
To reheat, microwave for 10–15 seconds or warm in a 300°F oven for 5–7 minutes.
FAQs
Can I use frozen cranberries?
Yes, frozen cranberries work perfectly. Use them straight from the freezer—no need to thaw.
How do I prevent the cranberries from sinking?
Toss the cranberries in a tablespoon of flour before folding them into the batter to help keep them suspended.
Can I make this recipe gluten-free?
Yes, substitute the flour with a 1:1 gluten-free baking blend designed for muffins and quick breads.
What can I use instead of cream cheese?
You can substitute Greek yogurt or sour cream, though the flavor and texture may be slightly different.
Do I have to use both extracts?
No, but the almond extract adds a nice depth. You can stick with just vanilla if you prefer.
Can I skip the icing?
Absolutely. The muffins are delicious on their own, but the icing adds a nice sweet finish.
How long will the muffins stay fresh?
They’re best within 3 days at room temperature or up to 5 days in the refrigerator.
Can I make these into a loaf instead?
Yes, you can bake the batter in a greased loaf pan at 350°F for 50–60 minutes, or until a toothpick comes out clean.
Are these muffins overly sweet?
No, the balance of tart cranberries, citrus zest, and mild sweetness keeps them flavorful but not overly sugary.
What’s the best way to zest an orange?
Use a microplane or fine grater to zest only the orange outer skin—avoid the bitter white pith underneath.
Conclusion
Cranberry Cream Cheese Muffins are a festive, flavorful treat that’s easy to make and sure to impress. With their tender crumb, bright citrus notes, and sweet-tart cranberry bursts, they’re perfect for breakfast, brunch, or an afternoon snack. Whether served warm or enjoyed the next day, they’ll quickly become a favorite in your muffin rotation.
Print
Cranberry Cream Cheese Muffins
- Total Time: 35 minutes
- Yield: 24 muffins
- Diet: Vegetarian
Description
These Cranberry Cream Cheese Muffins are ultra moist and bursting with fresh cranberries, orange zest, and creamy richness. Finished with a sweet glaze, they’re perfect for breakfast or holiday treats.
Ingredients
- For the Muffins:
- 1 cup butter, softened
- 8 oz cream cheese, softened
- 1 1/2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh or frozen cranberries
- 2 teaspoons orange zest
- For the Icing:
- 1 cup powdered sugar
- 2 tablespoons cold milk
Instructions
- Preheat oven to 350°F. Grease or line a muffin tin with paper cups and set aside.
- In a stand mixer with the paddle attachment, cream together the butter, cream cheese, and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in vanilla and almond extracts.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until moistened. Do not overmix.
- Fold in the cranberries and orange zest.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20–25 minutes, until golden and a toothpick inserted comes out clean.
- Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar and cold milk until smooth. Drizzle icing over cooled muffins.
- Store muffins in an airtight container. Enjoy!
Notes
- If using frozen cranberries, do not thaw before adding to the batter to prevent color bleeding.
- Almond extract enhances the flavor but can be omitted if preferred.
- Use freshly grated orange zest for the best flavor.
- Muffins taste even better the next day after flavors meld.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 222
- Sugar: 16g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
