Cranberry Cream Cheese Muffins Recipe

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

Read Reviews
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Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

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

Directions

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. Yield: 1 dozen.
Originally published as Cranberry Cream Cheese Muffins in Quick Cooking September/October 2002, p27

Nutritional Facts

1 each: 272 calories, 14g fat (4g saturated fat), 36mg cholesterol, 210mg sodium, 33g carbohydrate (22g sugars, 1g fiber), 4g protein.

  • 1 package (3 ounces) cream cheese, softened
  • 4 tablespoons sugar, divided
  • 1 package (15.6 ounces) cranberry-orange quick bread mix
  • 1 cup milk
  • 1/3 cup canola oil
  • 1 egg
  1. 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.
  2. 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.
  3. 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. Yield: 1 dozen.
Originally published as Cranberry Cream Cheese Muffins in Quick Cooking September/October 2002, p27

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Reviews forCranberry Cream Cheese Muffins

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lizabake User ID: 4507604 35911
Reviewed Aug. 4, 2011

"These muffins are fabulous! I've been making them for years and I get asked for the recipe every time someone new tries them. The only problem now, is that I'm starting to have a hard time finding the quick bread mix."

MY REVIEW
the mop User ID: 5723948 205099
Reviewed Dec. 26, 2010

"am looking for recipes that are homemade, not box made, plus canola oil should be substituted for coconut oil, much healthier."

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