Cranberry Cream Cheese Muffins

The sweet creamy filling in these cranberry muffins makes them popular. The tender treats also have a crispy sugar topping that is bound to be a hit.


1 dozen


1 (3 ounce) package cream cheese, room temperature
4 tablespoons granulated (white) sugar, divided
1 (15.6 ounce) package cranberry-orange quick bread mix
1 cup milk
1/3 cup canola oil
1 egg


Preheat oven to 400°F (204°C). Prepare the muffin pan by placing 12 baking cups in the cavities or by coating the cavities with Pan Release or baking spray with flour.

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 prepared 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 for 18 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire cooling rack. Serve warm.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 20 minutes

Nutritional Information

Amount per serving (1 each): Calories 272, Fat 14 g (Saturated Fat 4 g), Cholesterol 36 mg, Sodium 210 mg, Carbohydrate 33 g, Fiber 1 g, Protein 4 g.

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