Line muffin tin with paper liners.  Preheat the oven to 350 degrees ferenheit.

In a medium bowl combine cream cheese, powdered sugar and extract until smooth.  Spoon the cream cheese mixture into a piping bag and set aside.

In a small bowl combine topping ingredients and set aside.

For the muffin batter, cream together milk and sugar in the bowl of a stand mixer.

Add egg and oil, mix well.

In a separate bowl, combine dry ingredients.

Add the flour mixture to the wet ingredients and mix until a thick batter forms.

Fold in cranberries.

Use a cookie scoop to fill each of the muffin tins with batter right to the top.

Sprinkle a tablespoon of the topping mixture on the top of the muffin.

Snip the tip of the piping bag and squeeze two tablespoons of the cream cheese mixture into the center of the batter.

Bake for 30-35 minutes or until the muffin tops are golden brown.