These cranberry cream cheese muffins are made with only a few ingredients. The cranberry muffin batter is topped with a sweetened cream cheese mix for deliciously sweet and slightly squishy fruity muffins.
- 100g soft cheese
- 250g caster sugar
- 175g cranberries
- 200g plain flour
- 2 tsp. baking powder
- 2 eggs
- 75ml veg oil
- 1 tsp. vanilla extract
Beat the soft cheese with 25g sugar and set to one side. Cook the cranberries with 25g of the sugar in a small saucepan for a minute or two or until they start to pop.
Combine the flour, baking powder and the rest of the sugar in a bowl. Whisk the eggs, oil and vanilla, then combine the wet mix with the dry mix and stir until just combined. Fold in the cranberries.
Divide the batter between the 12 liners and make a dip in the top of the batter. Top with the sweetened cream cheese. Bake for 25 minutes or until lightly golden.