White Chocolate Cranberry Muffins

White Chocolate Cranberry Muffins

I am completely addicted to muffins. Obsessed. I have been eating them every day for weeks. They’re so easy to grab and go, such a portable and delicious treat. I made three different kinds, the first being the Happle-Dapple Oat Muffins, these are the second and the third is yet to come.

I loved these! Sweet and tart, there is a perfect balance between the cranberries and white chocolate that makes these irresistible. A perfect harmony. They are a sturdy, dense muffin, but not heavy. Tender and moist, delicious and satisfying, make some today!

White Chocolate Cranberry Muffins
(by Reeni)
3/4 cup Milk
1/4 cup Vegetable Oil
1 egg
1/3 cup sour cream
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup white chocolate chips
1/2 cup dried cranberries*
For topping:
1/3 cup white chocolate chips
1 teaspoon shortening
1. Heat oven to 400 degrees. Grease a 12 cup muffin pan or line with paper baking cups.
2. In a large bowl whisk the milk, oil and egg together. Stir in sour cream. Stir in the flour, sugar, baking powder, and salt all at once until batter is just moistened(a little lumpy is O.K.).
3. Gently stir in the chips and cranberries.
4. Divide batter evenly among cups.
5. Bake about 20 minutes or until a toothpick comes out clean from center. Allow to cool 10 minutes than remove to wire rack until cooled.
6. Once cooled melt the chips and shortening together in a small bowl using the melt chocolate setting of your microwave. Checking every ten seconds. Whisk together. Drizzle over top of muffins and let set.

White Chocolate Cranberry Muffins

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