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Cranberry Cheesecake Muffins

Cranberry Cheesecake Muffins

Cranberry Cheesecake Muffins

Prep and Bake Time 30 minutes


Makes 12 muffins


1 package (3 ounces) cream cheese, softened
4 tablespoons sugar, divided
1 cup reduced-fat (2%) milk
1/3 cup vegetable oil
1 egg
1 package (about 15 ounces) cranberry quick bread mix


  1. Preheat oven to 400°F. Grease 12 muffin pan cups.
  2. Beat cream cheese and 2 tablespoons sugar in small bowl until well blended; set aside.
  3. Beat milk, oil and egg in large bowl until blended. Stir in quick bread mix just until dry ingredients are moistened.
  4. Fill prepared muffin cups 1/4 full with batter. Drop 1 teaspoon cream cheese mixture into center of each cup. Spoon remaining batter over cream cheese mixture.
  5. Sprinkle batter with remaining 2 tablespoons sugar. Bake 17 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups to wire rack to cool.

Nutritional Information

Serving Size: 1 muffin
Fiber 1 g
Carbohydrate 34 g
Cholesterol 27 mg
Saturated Fat 3 g
Total Fat 11 g
Calories from Fat 39 %
Calories 244
Protein 4 g
Sodium 179 mg

Dietary Exchange

Starch 2-1/2
Fat 1-1/2

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