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–+ servings

Cranberry Cream Cheese Muffins with Crumb Topping

These cranberries muffins are the perfect balance between sweet and tart. They are soft and fluffy and packed with extra flavor from the cream cheese center and crumb topping. Serve as breakfast or sweet snack.
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Prep Time 15 minutes
Cook Time 18 minutes
Course Breakfast, brunch, Dessert, Snack
Servings 12 muffins
Calories 353 kcal

Ingredients
  

  • 1/2 C. Cooking oil such as canola, vegetable oil, or avocado oil
  • 2 eggs
  • 1/2 C. Milk
  • 1/2 C. Sugar
  • 1 tsp. Vanilla extract
  • 1 3/4 C. All-Purpose Flour
  • 1/2 tsp. Salt
  • 1 tsp. Baking powder
  • 1/2 tsp. Baking soda
  • 1/4 C. Orange juice
  • 1 Tbsp. Orange zest
  • 1 C. Fresh Cranberries

Cream cheese filling:

  • 4 Oz. Cream cheese softened
  • 1/4 C. Sugar
  • 1 tsp Orange zest
  • 1/4 tsp. Vanilla extract

Crumb Topping:

  • 3 Tbsp. Butter cut into small cubes
  • 1/4 C. Brown sugar
  • 1/2 C. All-purpose flour
  • 1 /2 Tbsp. Cinnamon
  • Pinch of salt

Instructions
 

  • reheat oven to 400 degrees F.
  • Combine the flour, baking soda, baking powder, and salt together in a medium bowl. Mix and set aside.
  • In a large mixing bowl, add the eggs, oil, Greek yogurt, milk, sugar, orange juice, orange zest and vanilla extract. Whisk together until smooth or use a hand mixer to combine. Stir in the dry ingredients and mix until just combined.
  • Fold the cranberries into the batter. Let the batter sit while you make the cream cheese filling and crumb topping.
  • To make the cream cheese filling, beat the cream cheese sugar, orange zest and vanilla extract using an electric mixer until smooth.
  • To make the crumb topping, add the flour, brown sugar, cinnamon and pinch of salt to a medium bowl. Mix together. Add in the cold butter and cut into the flour mixture with either a pastry cutter or a fork Continue to cut the butter until it is broken down into small pieces.
  • Place muffin liners in a 12 tin muffin pan. Fill each one about halfway with the batter. Add a little less than 1 tablespoon (divide up between all 12 muffins) of the cream cheese to the middle of each one. Top the muffins with remaining batter. Sprinkle the crumb topping over each muffin evenly. Bake 5 minutes at 400 degrees F, then reduce heat to 350 degrees for 13-15 minutes more or until the batter is set. Let cool slightly and enjoy!

Notes

Nutrition facts are an estimate. 

Nutrition

Serving: 1muffinCalories: 353kcalCarbohydrates: 59gProtein: 7gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 46mgSodium: 251mgPotassium: 126mgFiber: 3gSugar: 22gVitamin A: 301IUVitamin C: 7mgCalcium: 78mgIron: 2mg
Keyword cranberry muffins, Cranberry Orange Muffin, Cream Cheese cranberry muffins, homemade muffins, winter muffin
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