6 oz (180 g) of fresh or frozen (thawed) cranberries
1/2 cup of sugar
1.25 cups of flour
2 tsp of baking powder
Pinch of salt
2.5 fl oz (75 ml) of oil
1 tsp of vanilla extract
4 oz of cream cheese (100 g)
First, prepare the cranberries. Put the cranberries with 2 Tbsp of sugar into a pot. Add a tiny bit of water. Cook the cranberries until they pop. Set aside to cool.
In a small bowl, mix the cream cheese with 2 Tbsp of sugar until it creates a smooth mixture. Set it aside.
In a medium bowl, mix the flour, baking powder, 1/2 cup of sugar, salt, eggs, oil, and vanilla extract until all ingredients combine.
Add the cooled cranberries and mix.
Prepare the cupcake pan.
Pour the batter into a cupcake pan about 3/4 of the way.
With a teaspoon, place the cream cheese on top of each muffin.
Bake at 340 F (170 C) for 25 to 30 min.
Makes about 18 muffins.
I was looking for a new recipe to try. I decided that I don’t make enough cupcakes and muffins, so I decided to find a recipe for either one. I found this fantastic recipe on one of my favorite polish blogs.
I absolutely fell in love with these. They were a great treat to grab for lunch. Right after we ate all of them, I was asked to make another batch.
They are not sour (something I was worried about with the cranberries), but have the perfect amount of sweetness. They are moist and the combination of cream cheese and cranberries and ideal!