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Cranberry Cream Cheese Muffins

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“These muffins are simple to fix in a pinch since they use a packaged quick bread mix. They bake up nice and moist and are perfect for any breakfast or brunch setting.”
READY IN:
30mins
SERVES:
12
YIELD:
12 muffins
UNITS:
Metric

Ingredients Nutrition

  • 85.04 g cream cheese, softened
  • 59.16 ml sugar, divided
  • 1.23 ml cinnamon
  • 442.25 g package cranberry-orange quick bread mix
  • 177.44 ml milk
  • 59.14 ml orange juice
  • 78.78 ml vegetable oil
  • 1 egg

Directions

  1. In a small mixing bowl, beat the cream cheese and 2 tablespoons sugar until smooth; set aside.
  2. Place the bread mix in another bowl.
  3. Combine the milk, oil, orange juice and egg; stir into bread mix just until moistened.
  4. Fill paper-lined muffin cups one-fourth full with batter.
  5. Place 2 teaspoons cream cheese mixture in the center of each; top with remaining batter.
  6. In small bowl mix remaining sugar and cinnamon.
  7. Sprinkle sugar mixture over top of batter.
  8. Bake at 400 degrees for 18=20 minutes or until a toothpick comes out clean.
  9. Cool for 5 minutes before removing to a wire rack.

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