Description
Delight in these moist and flavorful Cranberry White Chocolate Muffins, perfect for breakfast or a sweet snack. Tender muffins bursting with tart fresh cranberries and creamy white chocolate chips offer a wonderful balance of flavors and textures, baked to golden perfection in just 35 minutes.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
Add-ins
- 1 cup fresh cranberries
- 1/2 cup white chocolate chips
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking and allow easy removal.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, brown sugar, baking powder, baking soda, and salt ensuring they are evenly mixed for consistent rising and flavor.
- Mix Wet Ingredients: In another bowl, beat the melted unsalted butter, eggs, and vanilla extract until smooth and well combined, providing moisture and richness to the muffins.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the muffins tender.
- Add Cranberries and White Chocolate Chips: Carefully fold the fresh cranberries and white chocolate chips into the batter, distributing them evenly without breaking the berries.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow space for rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool and Serve: Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely. Enjoy once cooled or slightly warm.
Notes
- Fresh cranberries provide the best flavor and texture, but frozen cranberries can be used if fresh are not available; do not thaw before adding to the batter to avoid bleeding color.
- Use muffin liners for easy cleanup and neat muffins or grease the muffin tin if preferred.
- Do not overmix the batter to keep the muffins light and fluffy.
- Check muffins toward the end of baking, as oven temperatures may vary.
