Cranberry & cream cheese muffins

Cranberry & cream cheese muffins

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(27 ratings)

Prep: 10 mins Cook: 30 mins Plus cooling


Makes 12
These sweet muffins have a beautifully creamy middle and go brilliantly with a cup of tea

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal230
  • fat9g
  • saturates2g
  • carbs36g
  • sugars23g
  • fibre1g
  • protein3g
  • salt0.33g
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  • 100g soft cheese
  • 250g caster sugar
  • 175g cranberries


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 200g plain flour
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 75ml flavourless oil, such as sunflower
  • 1 tsp vanilla extract


  1. Heat oven to 190C/170C fan/gas 5. Line a 12-hole muffin tin with muffin cases. Beat the soft cheese with 25g of the sugar and chill until needed. Heat the cranberries together with another 25g of sugar until they start to pop. Mash lightly and cool.

  2. Sift the flour into a large bowl and add the remaining sugar, baking powder and a pinch of salt. Add the eggs, oil, vanilla and cranberry mixture, and stir together. Don’t worry if the mix looks a bit lumpy. Divide it between the cases, they should look about two-thirds full. Make a small dip in the centre of each and put a blob of soft cheese in. Bake for 25 mins or until risen and golden. Cool on a wire rack.

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Comments, questions and tips

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26th Nov, 2012
Oh wow made these yesterday and they came out just like the picture and tasting delicious. Going away next weekend with the girls for Christmas shopping so I'm making another batch to take away. Does anyone know how I should store them, bit worried about the cream cheese and fresh fruit. Should I keep in the fridge? Or should hubby and I just eat them quickly LOL
24th Nov, 2012
Lovely simple muffins. I used dried cranberries so left out 50g of the sugar. The dough is quite stiff and I was worried they would be heavy but they are delicious, quite a dense, cake like texture. Has anyone made them with lemon zest? Might try that next time.
8th Nov, 2012
I attempted to make these but the batter exploded over the sides of my muffin trays... I dont know why but I am guessing they werent big enough cases or I put too much in :( They also took a lot longer than 25 mins to cook! I am going to try these againthough because they look SO good.
4th May, 2012
These taste quite like baked cheesecake in a cake, really nice , very light,. I used raspberries, as not cranberry season and did it as cup cake size because my muffin tin is a bit worse for wear, so cheese certainly looked more baked than the picturm, but was lovely. Wondering if I could swirl it through next time? Very easy to make.
3rd Apr, 2012
These were very nice! Although I think I will save this recipe for school bake sales as it was a bit much for xmas morning breakfast lol
24th Jan, 2012
Made these yesterday to the recipe to use my new muffin tin, but didn't have any cases so cut squares of baking parchment which worked well but tricky to get mixture in without getting it on the side! Any tips for next time? Delicious scrummy muffins though :-)
22nd Dec, 2011
Very easy to make and turned out perfect! Took them along to my friend's house for a birthday party and all the guests loved them.
17th Dec, 2011
Made them today for Christmas buffet...Worked out perfectly...ate two.....perfect with port and christmas movie!!!!
11th Dec, 2011
Does anyone know how long these last without freezing? Want to make for christmas weekend but no room left in the freezer! :)
7th Dec, 2011
I'm so confused...I followed the ingredients and instructions exactly, and ended up with a very stiff, solid dough of the consistency you'd expect from cut-out biscuits! I also realised only halfway through (always the way, right?) that I had hardly any cranberries left, so I only put in 85 grams...but that had the dough well full of them. Did mine just go Twilight Zone, or is that how it's supposed to be?


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