Cranberry Cheesecake Muffins

Instructions

1. Preheat the oven to 375 degrees F. Line 2 standard sized muffin tins with cupcake papers.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
3. In a large bowl, use an electric mixer to combine the cranberry sauce, oil, egg, zest and vanilla. Add the flour to the wet mixture alternately with the buttermilk in three parts, starting and ending with the flour. Mix only until the flour is fully incorporated.
4. In a medium bowl, use an electric mixer to beat the cream cheese until light and creamy. Mix in the powdered sugar, then mix in the egg and vanilla.
5. In a medium bowl, use an electric mixer to beat the cream cheese until light and creamy. Mix in the powdered sugar, then mix in the egg and vanilla.Use an ice cream scoop or ¼ cup measuring cup to fill each muffin cup halfway with batter. Spoon about 1 tablespoon of the filling into the center of the batter of each muffin. Spoon more batter on top of the filling. It's okay to fill the muffin cups almost to the top as they will not rise a lot. Sprinkle the tops of the muffins with sugar and then dot each muffin with one or two fresh cranberries..
6. Bake for 25 to 30 minutes, or until the muffins are baked through (not soft and squishy in the middle)