Cranberry White Chocolate Muffins

These delicious muffins are the perfect combination of tart berries, warm vanilla and sweet white chocolate. The slightly crispy top with melted white chocolate takes them to the next level, for a muffin you'll want to make over and over again.

Course Baked goods

Cuisine North American

Diet Vegetarian

Prep Time 10

Cook Time 20

Resting Time 10

Total Time 40

Servings muffins

Calories 308kcal

Author Emmeline Kemperyd

Equipment

12 muffin liners*
Muffin tin* or a regular oven tray
Measuring cups (metric or US)*
Measuring spoons*
Electric whisk*
Mixing bowls*
Cheese grater*
2 regular spoons
Cake tester or tooth pick*

Ingredients

½ cup salted butter in pieces, at room temperature
½ cup sugar
1 egg
1¼ cups flour
1 teaspoon vanilla powder
1½ teaspoon baking powder
½ cup milk
7 oz white chocolate ¾ shredded, ¼ chopped
2 cups cranberries fresh or frozen

US Customary - Metric

Instructions

Preheat the oven to 200 C/400 F.
Bring out a large mixing bowl and add in the butter in pieces and the sugar. Mix well using an electric whisk, until fluffy.
½ cup salted butter, ½ cup sugar
Crack the eggs and add them to the batter, mix until fluffy.
1 egg
Add the shredded white chocolate to the batter and mix gently - do not use an electric whisk for this. Then set aside the batter.
7 oz white chocolate
Bring out another mixing bowl, add in the flour, vanilla powder and baking powder and mix together.
1¼ cups flour, 1 teaspoon vanilla powder, 1½ teaspoon baking powder
Add the dry ingredients along with the milk, and fold in gently until combined, but do not mix more than absolutely necessary.
½ cup milk
Add the cranberies to the flour mixture and mix gently.
2 cups cranberries
Bring out a muffin tin and place 12 muffin liners in the tin. Scoop in the batter in the muffin liners using two regular spoons, making sure to not fill them to more than ¾. Top with the chopped white chocolate.
7 oz white chocolate
Place in the middle of the oven and bake for 16-20 minutes. When a cake tester comes out dry, or almost dry, they're done.
Bring out the muffins from the oven and set them aside to rest in the muffin tin for at least 10 minutes. Then serve and enjoy!

Notes

If the batter breaks, don't worry. This can happen sometimes even if you use room temperature ingredients. It will resolve itself in the oven and you'll still get a tasty muffin - but the texture till not be quite as good.

Ingredient notes

You can use fresh or frozen cranberries for this recipe. If you use frozen cranberries, thaw them entirely first and allow the liquid to drain.

If you don't have vanilla powder, vanilla extract (1-2 times the amount) and vanilla sugar (2-3 times the amount) also work. Add vanilla extract with the eggs instead.

Storing: Store in room temperature in plastic bags or muffin tins. They're best for 3-4 days, but fine for up to a week.

Freezing: Freeze in plastic bags for up to 6 months.

Thawing frozen muffins: It's best to thaw them slowly in room temperature. You can also thaw them in the microwave at 50% effect in 30-second intervals, or in the oven at 350°F (175°C) for 5-7 minutes.

Nutrition