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Light, fluffy muffin tops turn into delicate delicious cookies topped with a sweet crunchy streusel. Perfect for a quick breakfast or snack.
The Fluffiest Cookie You’ll Ever Taste
These cookies taste exactly like a muffin. They are also the same consistency as a muffin but they hold up really well as a cookie. They are irresistible! And you won’t believe how good they are until you take the first bite. One bite and I promise you’ll be hooked. And seriously, who doesn’t just love a muffin top?!
Cranberry Muffin Top Cookie Ingredients
Cranberries – I use frozen whole cranberries for this recipe. I’ve also used fresh cranberries but since they are seasonal I can’t always find them in my local grocery store.
Let’s Make the Cookies
- If you are using frozen cranberries, make sure they are thawed.
- Toss the cranberries in 1 tablespoon of flour and set them aside.
- Using a hand or a stand mixer, cream together the butter and cream cheese.
- Add the eggs milk, vanilla, and sugar, and mix at medium speed for 1-2 minutes.
- Add flour, baking powder, baking soda, and salt and mix until fully combined.
- Fold in the cranberries with a spatula.
- Use an ice cream scoop to scoop batter to a parchment paper-lined cookie sheet.
- Top each cookie with a tablespoon of the streusel topping (ingredients and recipe below).
- Bake for 18-22 minutes at 350°.
Streusel Topping
- Add sugar, flour, brown sugar, and cold butter to a large bowl.
- Mix the ingredients with a wooden spoon.
- As the mixture comes together, use your hands to continue mixing until it comes to a sandy texture.
Frequently Asked Questions
For the first day, I lightly cover them with plastic wrap and leave them on a plate on the counter top. For the second day, I move them to the refrigerator, still covered lightly with plastic wrap.
I recommend that you eat these cookies within the first day or two days.
Yes, to freeze them, wrap 3-4 cookies in a piece of foil or freezer wrap and then place them in a freezer zip top bag. They will last up to 3 months in the freezer.
When using fresh or frozen berries in any baked good, coating them lightly in flour helps them stay suspended in the baked good and not sink to the bottom. I use the same technique when making cakes or bread with fruit, like my Cranberry Orange Coffee Cake.
Krazy Kitchen Mom Tips
- When baking these cookies, watch them carefully at about the 20-minute mark. To tell if they are done, look for a slight browning around the edges, just the way a large muffin top would look.
- Be very careful when adding the milk to this recipe because the batter is very loose before you add the dry ingredients.
- If you don’t have an ice cream scoop, use a 1/4 cup measure cup. Fill it halfway.
- Get creative and play around with other seasonings and zest. For example, try using lemon extract and lemon zest.
More Popular KKM Recipes
- Peach and Blueberry Galette
- Savory Spinach and Feta Galette
- Peanut Butter and Jelly Sandwich Cookies
- Caramel Coconut Samoa Brownie
Cranberry Muffin Top Cookies
Ingredients
For the cookies
- 2 cups fresh or frozen and thawed whole cranberries
- 8 ounce package of cream cheese at room temperature
- 1/4 cup butter at room temperature
- 1-1/2 cups granulated sugar
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 cups plus 1 TBS all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the streusel topping
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/8 teaspoon salt
- 1/4 cup cold butter cut into small pieces
Instructions
For the cookies
- Preheat oven to 350°.
- If you are using frozen cranberries, make sure they are thawed. Toss the cranberries in 1 tablespoon of flour and set them aside.
- Using a hand mixer or a stand mixer, cream together the butter and cream cheese.
- Add the eggs milk, vanilla, and sugar, and mix at medium speed for 1-2 minutes.
- Add flour, baking powder, baking soda, and salt and mix until fully combined.
- Fold in the cranberries with a spatula.
- Use an ice cream scoop to scoop batter to a parchment paper-lined cookie sheet.
- Top each cookie with a tablespoon of the streusel topping.
- Bake for 18-22 minutes.
For the streusel topping
- Add sugar, flour, brown sugar, and cold butter to a large bowl.
- Mix the ingredients with a wooden spoon.
- As the mixture comes together, use your hands to continue mixing until it comes to a sandy texture.
Notes
- When baking these cookies, watch them carefully at about the 20-minute mark. To tell if they are done, look for a slight browning around the edges, just the way a large muffin top would look.
- Be very careful when adding the milk to this recipe because the batter is very loose before you add the dry ingredients.
- If you don’t have an ice cream scoop, use a 1/4 cup measure cup. Fill it halfway.
- Get creative and play around with other seasonings and zest. For example, try using lemon extract and lemon zest.
Share Your Photo
If you make this recipe, show me a pic! You can upload your photo to your Instagram account and tag me @krazykitchenmom
I have 3 bags of cranberries! I’m obsessed with using fresh cranberries during their season, can’t wait to make these! LOVE!
Muffin tops really are my favourite part of the muffin, especially with streusel on top! These cookies are so clever and look yummy!