Cream Cheese Stuffed Honey Lemon Cranberry Muffins
These delicious and nutritious muffins are stuffed with a rich cream cheese filling that's combined with lemon zest and honey. Breakfast time has never been this enjoyable!
Yield
12 servingsPrep
20 minCook
15 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
honey
|
|
| 1 | teaspoon |
lemon zest
freshly ground |
|
| ¾ | cup |
cream cheese
low-fat or regular |
|
| 1 ¼ | teaspoons |
vanilla extract
divided |
|
| 2 | cups |
whole-wheat flour
or half white, half whole wheat, or you can use white flour |
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | pinch |
salt
|
*
|
| 3 | large |
eggs
or you can use 2 eggs and 1 egg white |
|
| ½ | 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
honey
|
|
| 5 | ml |
lemon zest
freshly ground |
|
| 177 | ml |
cream cheese
low-fat or regular |
|
| 6.3 | ml |
vanilla extract
divided |
|
| 473 | ml |
whole-wheat flour
or half white, half whole wheat, or you can use white flour |
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 1 | pinch |
salt
|
*
|
| 3 | large |
eggs
or you can use 2 eggs and 1 egg white |
|
| 118 | ml |
brown sugar
packed, or more to 3/4 cup, if you prefer sweeter |
*
|
| 237 | ml |
buttermilk
|
|
| 79 | ml |
olive oil
or canola oil |
|
| 237 | ml |
cranberries, dried
|
*
|
Directions
Preheat oven to 425°F.
Coat 12-cup muffin pan with cooking spray.
Coarsely combine honey, lemon zest, cream cheese and ¼ teaspoon vanilla in a measuring bowl or a small bowl.
Set it aside.
Sift flour, baking powder, baking soda and salt in a large bowl, or you can whisk the dry ingredients too until well combined.
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.
Gradually whisk in buttermilk and oil until smooth.
Put the wet ingredients to the dry ingredients and stir until just combined; do not overmix. Fold in figs.
Add half the batter into the prepared muffin cups.
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.
Bake muffins until edges start to brown and tops spring back when gently pressed, about 15 minutes.
Cool in the pan for 8 minutes.
Take them out onto a wire rack.
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.
