Cream Cheese & Cranberry Muffins

Name: Cream Cheese & Cranberry Muffins
Yield: 12 servings
Cuisine: American
Ingredients: 120 grams Cream cheese; 60 grams Dried cranberries; 150 grams Plain white flour; 50 grams Butter; 50 grams Sugar; 1 Egg; 190 ml Milk; 2 tsp Baking powder; 1 pinch Salt

cookpad.japan @cookpad_jp

I made cranberry and cream cheese bread the other day and had ingredients left over, so I decided to make these for my tea tomorrow. When I used a lot of milk, they came out better than I could have imagined.

I added lots of milk to the batter so the muffins came out fluffy. I used dried fruits because they were all I had, but you could use fresh or canned fruit as well. They're great with blueberries, raspberries or strawberries as well! For 12 small muffins. Recipe by Brandy

cookpad.japan @cookpad_jp

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Ingredients

12 servings

120 gramsCream cheese
60 gramsDried cranberries
150 gramsPlain white flour
50 gramsButter
50 gramsSugar
1Egg
190 mlMilk
2 tspBaking powder
1 pinchSalt

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Steps

1

Sift the flour, baking powder and salt into a bowl. Preheat the oven to 200°C. Warm the butter to room temperature to soften.
2

In a second bowl, cream the softened butter and sugar together.
3

Beat the egg and add to the second bowl with the butter and sugar. Mix well and don't worry if the mixture is lumpy.
4

Add the contents of the first bowl to the second with the milk and mix. I used 190 ml this time. Adjust the quantity of milk to the size of the egg. So at first, just add 150 ml then keep adding little by little until the batter is smooth like pancake mix.
5

Line the muffin pan with cupcake liners (or if you don't have any, lightly grease with butter) and add about 2 tablespoons of the batter into each cup. Add the cream cheese, about 10 g for each muffin. (If you're using blocks of Kiri Cream Cheese, then cut each one in half and add half a block to each muffin). Scatter cranberries on top.
6

Cover the muffins with 2 more tablespoons of batter. If you do it this way, the cheese will melt into the cake and you don't have to worry about burning the cranberries. Place in the oven and bake for 20 minutes.
7

Once baked, take out of the oven and leave for 5 minutes. Since they contain a lot of milk, the muffins will be quite soft so they will be easier to take out of the tray if you leave them for a while.
8

Chill in the refrigerator.
9

10 minutes after removing them from the oven, I tried one and the cheese was nice and melted. Of course they're great just out of the oven but they're also delicious cooled. You could eat them warm the next day by either warming them in the oven at 50°C for 3-5 minutes or microwaving one at a time for 20-30 seconds.
10

The muffin pan I used was just 2 cm deep so I could make 12 muffins, but if you use a regular pan you'll only get 9.
11

These muffins are great if you use dried fruit such as blueberries, cherries or cranberries soaked in rum or brandy.
12

Here's a related recipe for Cream Cheese and Cranberry Bread.
https://cookpad.wasmer.app/us/recipes/168372-cream-cheese-and-cranberry-buns

Cream Cheese and Cranberry Buns