Cranberry Cream Cheese Muffins
These Cranberry Cream Cheese Muffins are super moist and enhanced with fresh orange zest, tart cranberries and topped with a sweet icing.
These Cranberry Cream Cheese Muffins are super moist and enhanced with fresh orange zest, tart cranberries and topped with a sweet icing.
- Carbohydrate 9.62283046007903 g
- Cholesterol 91.1416666920774 mg
- Fat 9.50066808517553 g
- Fiber 0.279949748124448 g
- Protein 3.46038507684486 g
- Saturated Fat 5.43461612499469 g
- Serving Size 1 1 muffin (53g)
- Sodium 3572.30009374132 mg
- Sugar 9.34288071195458 g
- Trans Fat 0.852162452661933 g
- Calories 138 calories
Step-by-step
- Preheat the oven to 350 degrees F. Grease or line a muffin tin with paper cups, then set aside.
- Cream the butter, cream cheese and sugar in the bowl of your stand mixer, using the paddle attachment, until light and fluffy. Add the eggs one at a time, beating well between each one. Beat in the vanilla and almond extracts.
- Meanwhile combine the flour, baking powder and salt in a separate bowl and whisk to combine. Stir in the dry ingredients to the wet ones, just until moistened (do not over mix).
- Fold in the cranberries and orange zest, then divide the batter among the muffin cups, filling about 3/4 full.
- Bake for 20 to 25 minutes, until lightly golden brown and toothpick inserted in center comes out clean. Let cool for 5 minutes in the pan before removing to a wire rack to cool completely.
- Combine the icing ingredients in a bowl and whisk until smooth. Drizzle over the cooled muffins. Keep muffins stored in an airtight container. Enjoy!
A delicate crumb structure cradles pockets of tart fruit and rich citrus oils under a crisp, glazed exterior. Achieving this balance relies on precise physical manipulation of the batter.
- Cream the eight ounces of softened cream cheese and butter thoroughly with the sugar until the mixture increases visibly in volume. This aeration creates microscopic air cells that expand under heat.
- Add the four large eggs one at a time. Each egg must incorporate completely before the next addition to maintain an emulsion and prevent curdling.
- Fold the two cups of fresh or frozen cranberries gently into the batter at the very end. Fresh berries will pop and release sharper juices during the twenty to twenty-five minute bake at 350 degrees Fahrenheit, whereas frozen fruit can bleed purple color without thawing first.
- Stop mixing the moment the dry flour streaks disappear. Overworking the gluten network produces tough, rubbery pastries rather than tender ones.
Store baked goods in an airtight container at room temperature for up to three days, or freeze them unglazed for longer preservation. Thaw frozen portions overnight before applying the powdered sugar icing.
