Cranberry & Cream Cheese Muffins
These festive cranberry muffins are bursting with juicy cranberries and topped with a creamy soft cheese surprise. The sweet and tangy flavors in each bite make them the perfect treat for any occasion. Easy to make and delicious to enjoy, these muffins are sure to become a new favorite in your recipe collection.
— Constant Cookbook
Ingredients
- 100g soft cheese
- 250g caster sugar
- 175g cranberries
- 200g plain flour
- 2 tsp baking powder
- 2 eggs
- 75ml flavourless oil , such as sunflower
- 1 tsp vanilla extract
Instructions
- Heat oven to 190C/170C fan/gas 5. Line a 12-hole muffin tin with muffin cases. Beat the soft cheese with 25g of the sugar and chill until needed. Heat the cranberries together with another 25g of sugar until they start to pop. Mash lightly and cool.
- Sift the flour into a large bowl and add the remaining sugar, baking powder and a pinch of salt. Add the eggs, oil, vanilla and cranberry mixture, and stir together. Don’t worry if the mix looks a bit lumpy. Divide it between the cases, they should look about two-thirds full. Make a small dip in the centre of each and put a blob of soft cheese in. Bake for 25 mins or until risen and golden. Cool on a wire rack.
Cook Time
30M
Prep Time
PT10M
Yield
Makes 12
Nutrition
- Calories: 230 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 36 grams carbohydrates
- Sugar Content: 23 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.33 milligram of sodium
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