Cream Cheese Cranberry Muffins Recipe
Cream Cheese Cranberry Muffins Recipe photo by Taste of Home

Cream Cheese Cranberry Muffins Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 24 servings


  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups sugar
  • 4 eggs
  • 1-1/2 teaspoons McCormick® Pure 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
  • 2 cups confectioners' sugar
  • 3 tablespoons 2% milk

Nutritional Facts

1 serving (1 each) equals 105 calories, 6 g fat (3 g saturated fat), 46 mg cholesterol, 113 mg sodium, 10 g carbohydrate, 1 g fiber, 3 g protein.


  1. Preheat oven to 350°. In a large bowl, cream butter, cream cheese and sugar until light and fluffy. 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.
  2. Fill greased or paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the muffins comes out clean. Cool 5 minutes before removing from pans to wire racks.
  3. Combine confectioners' sugar and milk; drizzle over muffins. Yield: 2 dozen.
Originally published as Cream Cheese Cranberry Muffins in Taste of Home December/January 2007, p10

Nutritional Facts

1 serving (1 each) equals 105 calories, 6 g fat (3 g saturated fat), 46 mg cholesterol, 113 mg sodium, 10 g carbohydrate, 1 g fiber, 3 g protein.

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Reviewed Nov. 18, 2013

"There is a Cranberry Coffee Cake recipe in last years Taste of Home Fall Baking magazine that is almost identical to this one. The only difference is that this one is in muffin rather than bundt cake form, and this one adds a simple glaze. I don't know if this is a coincidence, our if this recipe was "inspired" by that one (or perhaps vice versa). Either way it is a very tasty muffin/cake, and the cream cheese adds richness and moisture. The reviews that said these were dry must have over baked them."

Reviewed Jun. 23, 2012

"Very yummy muffins! They were beautiful and everyone enjoyed them. However, they were a tiny bit dry and the cream cheese was barely able to be tasted. 20 minutes was more than enough, 22 crisped the bottoms. A keeper, but maybe with a few changes."

Reviewed Mar. 3, 2012

"Were a bit dry."

Reviewed Feb. 21, 2012

"This is one of the BEST muffin recipies I have tried, so versitile also! I have used blueberries, and peaches also. Yummy! My families new favorite!"

Reviewed Jan. 12, 2012

"Delicious! I didn't have pecans, so I substituted with walnuts. Its nice it makes so many muffins, I ended up freezing about half, and they were still just as tasty."

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