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muffin top cookies on a wire rack with fresh cranberries and greens around them

Cranberry Muffin Top Cookies

Light, fluffy muffin tops turned into delicate delicious cookies topped with a sweet crunchy streusel. Perfect for a quick breakfast or snack.
5 from 2 votes
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Prep Time: 8 minutes
Cook Time: 22 minutes
Total Time: 30 minutes
Servings: 28 cookies
Author: Laura Franco


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


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.


  • 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.