Cranberry Muffins

Ingredients

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 eggs

2.5 fl oz (75 ml) of oil

1 tsp of vanilla extract

4 oz of cream cheese (100 g)

Directions 

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.

Thoughts

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!

Enjoy 🙂