Cranberry & cream cheese muffins

Cranberry & cream cheese muffins

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(28 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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Janice Moses's picture
Janice Moses
20th Aug, 2019
I've made this few times and to be honest, my partner only wants this all the time! This is great and tastes so gooood!
10th Jan, 2018
These are lovely. Had cream cheese (low fat) to use up after Christmas. Found some frozen cranberries and added dried ones to make up amount and didn't add the 25g of sugar to these. Quick and easy and very moreish!
2nd Jan, 2018
These are just scrummy! Very easy, look lovely and taste ... well. just yummy.
21st Mar, 2014
Yum, used dried cranberries so didn't need to heat them first and added two mashed bananas and an extra egg.
20th Mar, 2014
These are quite possibly my all time favourite muffins. Ever! So simple & quick to make up. I often bake for yoof's birthdays (I'm a Christian schools worker) and they always go down a treat which is a high commendation!
16th Feb, 2014
I made these yesterday with blueberries and strawberries instead of cranberries as I didn't have any. I don't know if this made a difference to the flavour, but I admit I was a little disappointed with these. They taste like they need to either be sweeter or contain more fat. The texture is ok but perhaps a little denser than I would like from a muffin. My quest for the perfect muffin continues...
6th Apr, 2014
Cranberries are a completely different flavour
19th Dec, 2013
I've made this recipe several times now and they always go down well. The cranberry and cheesecake flavours are a good mix. They're not too naughty either so no need to feel too guilty :)
12th Dec, 2013
Any feedback on how these should be stored? Should they be refrigerated?
20th Oct, 2013
I am not a big fan of cranberries, so, I substituted them for blueberries instead. It worked a treat and they were delicious, definitely a recipe I would try again!


27th Nov, 2017
Hi, I’m wondering if it’s ok to use frozen cranberries in this recipe (obviously defrosted first and then heated) ?
goodfoodteam's picture
8th Dec, 2017
Thanks for your question. Yes, it's fine to use frozen.
21st Dec, 2013
Could you convert from grams to ounces for me ? Marie
21st Dec, 2013
Could you please from grams to ounces?
JacquiMrsC's picture
24th Dec, 2016
I have made these a few times. Instead of trying to make a hole in the muffin mix for the cream cheese (tricky!) I feel the muffin cases about half full, add a blob of cream cheese and then put another spoon of muffin mix on top. The cream cheese starts to break through the surface when cooking. Look and taste great!
JacquiMrsC's picture
24th Dec, 2016
I've made these a few times now and rather than try and make a dip in the muffin mix to add the cream cheese (very messy), I fill the muffin cases to about half full, then add a blob of cream cheese and then another spoon of muffin mix on top. The cream cheese starts to break through the top when cooked and they look (and taste) delicious :)
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