Cranberry & cream cheese muffins

Cranberry & cream cheese muffins

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(22 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins Plus cooling

Skill level

Easy

Servings

Makes 12

These sweet muffins have a beautifully creamy middle and go brilliantly with a cup of tea

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
230
protein
3g
carbs
36g
fat
9g
saturates
2g
fibre
1g
sugar
23g
salt
0.33g

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

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, January 2011

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Comments

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snicka's picture
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Yum, used dried cranberries so didn't need to heat them first and added two mashed bananas and an extra egg.

HanVonWolf's picture

These are quite possibly my all time favourite muffins. Ever! So simple & quick to make up. I often bake for yoof's birthdays (I'm a Christian schools worker) and they always go down a treat which is a high commendation!

cloclo15's picture

I made these yesterday with blueberries and strawberries instead of cranberries as I didn't have any. I don't know if this made a difference to the flavour, but I admit I was a little disappointed with these. They taste like they need to either be sweeter or contain more fat. The texture is ok but perhaps a little denser than I would like from a muffin. My quest for the perfect muffin continues...

giddygannit's picture

Cranberries are a completely different flavour

KLaw's picture

I've made this recipe several times now and they always go down well. The cranberry and cheesecake flavours are a good mix. They're not too naughty either so no need to feel too guilty :)

dora84's picture

Any feedback on how these should be stored? Should they be refrigerated?

s4r4h's picture

I am not a big fan of cranberries, so, I substituted them for blueberries instead. It worked a treat and they were delicious, definitely a recipe I would try again!

sophstyli's picture
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I couldn't get hold of cranberries, so I used cherries...what a recipe! Delicious!! The creamy dollop really makes these muffins something special! Definitely making them again!!

gerryb001's picture

Oh wow made these yesterday and they came out just like the picture and tasting delicious. Going away next weekend with the girls for Christmas shopping so I'm making another batch to take away. Does anyone know how I should store them, bit worried about the cream cheese and fresh fruit. Should I keep in the fridge? Or should hubby and I just eat them quickly LOL

jmcguire's picture
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Lovely simple muffins. I used dried cranberries so left out 50g of the sugar. The dough is quite stiff and I was worried they would be heavy but they are delicious, quite a dense, cake like texture. Has anyone made them with lemon zest? Might try that next time.

sazzlemac's picture

I attempted to make these but the batter exploded over the sides of my muffin trays... I dont know why but I am guessing they werent big enough cases or I put too much in :( They also took a lot longer than 25 mins to cook! I am going to try these againthough because they look SO good.

salisali's picture
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These taste quite like baked cheesecake in a cake, really nice , very light,. I used raspberries, as not cranberry season and did it as cup cake size because my muffin tin is a bit worse for wear, so cheese certainly looked more baked than the picturm, but was lovely. Wondering if I could swirl it through next time? Very easy to make.

orange_blossom's picture
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These were very nice! Although I think I will save this recipe for school bake sales as it was a bit much for xmas morning breakfast lol

penguincooks's picture
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Made these yesterday to the recipe to use my new muffin tin, but didn't have any cases so cut squares of baking parchment which worked well but tricky to get mixture in without getting it on the side! Any tips for next time? Delicious scrummy muffins though :-)

merulapie's picture
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Very easy to make and turned out perfect! Took them along to my friend's house for a birthday party and all the guests loved them.

andrebo55's picture
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Made them today for Christmas buffet...Worked out perfectly...ate two.....perfect with port and christmas movie!!!!

jkhoare's picture

Does anyone know how long these last without freezing? Want to make for christmas weekend but no room left in the freezer! :)

akseli's picture

I'm so confused...I followed the ingredients and instructions exactly, and ended up with a very stiff, solid dough of the consistency you'd expect from cut-out biscuits! I also realised only halfway through (always the way, right?) that I had hardly any cranberries left, so I only put in 85 grams...but that had the dough well full of them. Did mine just go Twilight Zone, or is that how it's supposed to be?

laurafeeneytjs's picture

Beautiful! Have made these for the last two years to take into work for my birthday, everyone at school always really enjoys them!

aticavo's picture
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very easy to make and fab!

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