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Cream Cheese Stuffed Honey Lemon Cranberry Muffins

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!













Trans-fat Free, Low Sodium


2 tablespoons honey
1 teaspoon lemon zest
freshly ground
¾ cup cream cheese
low-fat or regular
1 ¼ teaspoons vanilla extract
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
cup olive oil
or canola oil
1 cup cranberries, dried



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.


* not incl. in nutrient facts


29 days

Made these muffins again! Superb! This time instead of dried cranberries, I used a combination of dried cherries, chopped walnuts, and semi sweet chocolate chips.

The result was once again outstanding! Much healthier and tastier than store-bought muffins. Give it a try, you won’t be disappointed!


about 8 years

Just finished making these muffins, I used 2 cups of whole wheat flour, sifted all the dry ingredients. Make sure to put batter 1/2 full of the muffin cup, or a little bit less 1/2 even better.

When add the cream cheese filling in the center, do not spread it, otherwise after baking the filling will not be in the centre; just let it stay there, then fill up the muffin cup with remaining batter!

Even though these muffins were made with whole wheat flour. They came out very fluffy and super yummy! Great for grab-and-go breakfast or an afternoon snack!

Add review





 about 6 years ago

Looks great!
I have always wanted to try it with whole wheat flour.

Thanks, Diana. You will love these muffins, we gave some of them to our family, everyone from 5-year-old kid to 70-year-old grandma all loved them. You can add any kind of dried fruits in the filling, such as figs, apricots, or dried cherries... If you like goat cheese, you can use goat cheese or a mixture of cream cheese and goat cheese. It's a quite versatile recipe to make :)

Toronto , Ontario, Canada
 about 6 years ago

Nutrition Facts

Serving Size 78g (2.8 oz)
Amount per Serving
Calories 20955% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 70mg 23%
Sodium 106mg 4%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 10%
Sugars g
Protein 12g
Vitamin A 5% Vitamin C 1%
Calcium 6% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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