Monday, October 31, 2016

Cranberry White Chocolate Muffins

Cranberry White Chocolate Muffins: Savory Sweet and Satisfying

Tart cranberries and white chocolate are paired together in this delicious muffin. The muffins bake up nice and moist and are the perfect combination of tart and sweet. The only downside to these muffins is the batter creates 14 muffins. Unfortunately you have to dirty 2 muffins pans to accommodate the extra 2 muffins, but it is really worth it.

Cranberry White Chocolate Muffins


  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 eggs
  • 1/2 cup light sour cream
  • 2 tablespoon buttermilk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 cup white chocolate chips
  • 1 1/4 cups fresh cranberries, plus more for adding to the top


  1. Preheat the oven to 425º F. Spray a muffin pan with cooking spray and two spots in another muffins pan.
  2. In the bowl of a stand mixer, with the paddle attachment in place, cream together the butter and both sugars, on high speed, until light and fluffy, about 2-3 minutes.
  3. Scrape down the sides of the bowl and add the eggs, sour cream, buttermilk and vanilla. Beat on medium high speed until combined, about 2 minutes.
  4. Scrape down the sides of the bowl and add the flour, baking soda, baking powder and cinnamon. Beat on medium speed just until combined, about 1 minute. Do not over mix or the muffins will be tough.
  5. Scrape down the sides of the bowl and add the white chocolate chips. Beat on low speed to combine, about 30 seconds.
  6. Scrape down the sides of the bowl and fold in 1 1/4 cups cranberries.
  7. Divide the batter between the 14 muffins cups. The muffins cups will be almost full. Add 3 cranberries to the top of each muffin.
  8. Bake for 5 minutes, then turn down the oven temperature to 350º F, without opening the oven door, and bake for 15-20 minutes, or bake until an inserted toothpick comes out clean, or with just a few moist crumbs.
  9. Allow the muffins to cool for 10-15 minutes and then remove them from the muffin pan and place on a cooling rack to cool completely.

Nutrition Facts

Servings 14

Amount Per Serving

Calories 255

Total Fat


Saturated Fat


Polyunsaturated Fat


Monounsaturated Fat


Trans Fat








Total Carbohydrates


Dietary Fiber






Vitamin A 6.5% Vitamin C 2.6%

Calcium 1.9% Iron 3.4%

*Nutritional information will vary depending on the brands you use.

*Adapted from Averie Cooks.

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