Cranberry White Chocolate Muffins

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

Ingredients:

• 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

Directions:

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.

Enjoy!!!

Nutrition Facts
Servings 14
Amount Per Serving
Calories 255
Total Fat		12.3g
Saturated Fat		8.2g
Polyunsaturated Fat		0.4g
Monounsaturated Fat		1.9g
Trans Fat		0g
Cholesterol		46.7g
Sodium		305.7g
Potassium		14.5g
Total Carbohydrates		32.6g
Dietary Fiber		1g
Sugars		22.6g
Protein		2.8g
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.