Description
Soft, buttery White Chocolate Cranberry Muffins bursting with tart cranberries and creamy white chocolate. Perfect for cozy mornings, festive brunches, or a sweet afternoon pick-me-up.
Ingredients
- All-Purpose Flour: 2 cups – provides structure and fluffiness.
- Baking Powder: 2 teaspoons – helps muffins rise beautifully.
- Salt: 1/4 teaspoon – balances sweetness.
- Granulated Sugar: 3/4 cup – adds sweetness and golden color.
- Unsalted Butter: 1/2 cup (melted) – adds richness and moisture.
- Milk: 3/4 cup – keeps the batter soft and smooth.
- Large Eggs: 2 – bind and lift the muffins.
- Vanilla Extract: 1 teaspoon – enhances flavor.
- Fresh or Frozen Cranberries: 1 cup – provide tart contrast.
- White Chocolate Chips: 3/4 cup – add creamy sweetness.
Instructions
- Preheat Your Equipment: Preheat oven to 375°F (190°C) and line a 12-cup muffin pan with liners.
- Combine Ingredients: In one bowl, whisk flour, baking powder, and salt. In another, mix sugar, melted butter, eggs, milk, and vanilla until smooth.
- Prepare Your Cooking Vessel: Lightly grease liners or use nonstick spray for easy release.
- Assemble the Dish: Fold dry ingredients into wet mixture just until combined. Add cranberries and white chocolate.
- Cook to Perfection: Divide batter evenly into muffin cups, filling 3/4 full. Bake 18–20 minutes or until golden and a toothpick comes out clean.
- Finishing Touches: Cool muffins in pan for 5 minutes, then transfer to rack.
- Serve and Enjoy: Serve warm, optionally drizzled with melted white chocolate.
Notes
- Use an ice cream scoop for evenly sized muffins.
- Sprinkle coarse sugar on top before baking for extra crunch.
- If using frozen cranberries, don’t thaw them first.
- For a festive touch, add orange zest to the batter.
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg