Imagine biting into a warm, soft muffin where tart cranberries dance with creamy white chocolate, creating a symphony of flavors that will instantly transport you to breakfast paradise. These Cranberry White Chocolate Muffins aren't just a recipe—they're an experience that promises to elevate your morning routine from mundane to magical. Whether you're a baking novice or a seasoned pro, these muffins are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup fresh cranberries
- ½ cup white chocolate chips
- 1 large egg
- ½ cup milk
- ¼ cup vegetable oil
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined and free of lumps.
- In a separate medium bowl, beat the egg, then add milk and vegetable oil. Whisk these wet ingredients until thoroughly blended.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula, being careful not to overmix. Some small lumps are okay.
- Carefully fold in the fresh cranberries and white chocolate chips, distributing them evenly throughout the batter.
- Using an ice cream scoop or spoon, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature for better mixing and even baking.
- Don't Overmix: Gently fold ingredients to keep your muffins light and fluffy. Overmixing can lead to tough, dense muffins.
- Fresh Cranberries are Key: If using frozen cranberries, do not thaw them before adding to the batter to prevent color bleeding.
- Check for Doneness: A toothpick with a few moist crumbs is perfect—it means your muffins will be tender and not dry.
- Cool Correctly: Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to prevent soggy bottoms.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 25mg
