Cream Cheese Stuffed Honey Lemon Cranberry Muffins

Name: Cream Cheese Stuffed Honey Lemon Cranberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons honey; 1 teaspoon lemon zest freshly ground; 3/4 cup cream cheese low-fat or regular; 1 1/4 teaspoons vanilla extract divided; 2 cups whole wheat flour or half white, half whole wheat, or you can use white flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 pinch salt; 3 large eggs or you can use 2 eggs and 1 egg white; 1/2 cup brown sugar packed, or more to 3/4 cup, if you prefer sweeter; 1 cup buttermilk; ⅓ cup olive oil or canola oil; 1 cup cranberries, dried

Servings: persons

2 tablespoons honey
1 teaspoon lemon zest freshly ground
3/4 cup cream cheese low-fat or regular
1 1/4 teaspoons vanilla extract divided
2 cups whole wheat flour or half white, half whole wheat, or you can use white flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 pinch salt
3 large eggs or you can use 2 eggs and 1 egg white
1/2 cup brown sugar packed, or more to 3/4 cup, if you prefer sweeter
1 cup buttermilk
⅓ cup olive oil or canola oil
1 cup cranberries, dried

1
Preheat oven to 425F.
2
Coat 12-cup muffin pan with cooking spray.
3
Coarsely combine honey, lemon zest, cream cheese and 1/4 teaspoon vanilla in a measuring bowl or a small bowl.
4
Set it aside.
5
Sift flour, baking powder, baking soda and salt in a large bowl, or you can whisk the dry ingredients too until well combined.
6
Beat eggs in a medium bowl lightly, then add brown sugar and the remaining 1 teaspoon vanilla and whisk until the sugar is dissolved, 1 minute, or you can use blender.
7
Gradually whisk in buttermilk and oil until smooth.
8
Put the wet ingredients to the dry ingredients and stir until just combined; do not overmix.
9
Fold in figs.
10
Add half the batter into the prepared muffin cups.
11
Then add 1 full teaspoon of the reserved cheese filling to the center of each muffin, cover with the remaining batter, you should not be able to see the fillings.
12
Bake muffins until edges start to brown and tops spring back when gently pressed, about 15 minutes.
13
Cool in the pan for 8 minutes.
14
Take them out onto a wire rack.
15
You can storage them in a air-tight container or put them in a Ziploc bag and freeze, these muffins can be frozen for up to 1 month.

1183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons honey, 1 teaspoon lemon zest freshly ground, 3/4 cup cream cheese low-fat or regular, 1 1/4 teaspoons vanilla extract divided, and more.

Yes, Cream Cheese Stuffed Honey Lemon Cranberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!