Cranberry White Chocolate Muffins Recipes

WHITE CHOCOLATE CRANBERRY MUFFINS

Steps:

• Preheat the oven to 180 °C and line a muffin pan.
• In a bowl mix flour, baking powder, white chocolate and the spices.
• In a second bowl beat the egg. Add sugar, oil and milk and blend in well.
• Give the flour mixture to the egg mixture; add the cranberries and blend in only until a smooth dough has formed (do not overmix because otherwise the muffins will turn out gooey).
• Pour into the muffin tin and bake for 20-25 minutes.

WHITE CHOCOLATE CRANBERRY MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, buttermilk and butter. Stir into dry ingredients just until moistened. Fold in cranberries and chocolate., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, combine the confectioners' sugar and enough cranberry juice to achieve drizzling consistency. Drizzle over muffins.

EASY CRANBERRY WHITE CHOCOLATE MUFFINS RECIPE

Steps:

• Preheat the oven to 360F/180C/160C Fan. Line the muffin pan with the muffin cases.
• Measure all of the dry ingredients into a large mixing bowl. (all-purpose flour (plain flour), baking power, cocoa, salt, chocolate chips, cranberries and the two sugars) and mix them together.
• Mix the wet ingredients together in another bowl. (the eggs, milk (dairy or non-dairy), the oil and the orange extract together in another bowl.
• Add the wet ingredients into the dry ingredients and mix only enough so that there are no dry pieces of flour stuck on the side of the bowl. A metal spoon can be very useful for this. This shouldn't take very long, you are not looking for a silky smooth batter. Lumpy is ok.
• Spoon the batter into the lined muffin pan. Fill the cups to 3/4 full.
• Bake in the oven for approximately 20 minutes. Test for 'doneness' by inserting a toothpick into the centre of a muffin and then checking that it comes out clean with only 1 or 2 crumbs sticking to it. If there is still batter sticking to the toothpick then cook for 2 or 3 more minutes and check again.
• Once the muffins are baked through, take them our of the oven and place the tray on a cooling rack for 5 minutes before removing the muffins from the tray.
• Then take the muffins out of the pan and allow to finish cooling before dusting with icing sugar, an icing glaze or a chocolate drizzle.
• Enjoy !

WHITE CHOCOLATE CRANBERRY PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 3 muffin pans or line with muffin wrappers.
• Mix flour, white sugar, salt, baking soda, and allspice together in a bowl. Whisk eggs in a separate large bowl. Add vegetable oil, pumpkin, orange juice, vanilla extract to eggs; whisk until smooth. Stir flour mixture into pumpkin mixture until just combined; fold in white chocolate chips and cranberries. Pour batter into the prepared muffin cups. Sprinkle each muffin with brown sugar.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes.

CRANBERRY WHITE CHOCOLATE MUFFINS

Steps:

• Preheat oven to 400 degrees Grease cupcake pans or line with cupcake papers. If using the tins only, grease well. Note: These tend to stick a bit due to the white chips.
• Beat together the butter and sugars until creamy, about 2 minutes. With the mixer on low, add the egg, the milk and vanilla until combined. DO NOT OVERMIX THE BATTER!
• Combine the flour, baking powder and salt. Add to the wet mixture just until combined.
• By hand, fold in the the cranberries and white chips. Fill the muffin tins 3/4 full. Note: I used fresh, not frozen berries.
• Bake at 400 degrees 18-20 minutes. Watch carefully as these will bake quickly and burn quickly due to the white chips.
• Enjoy!

CHOCOLATE CHIP CRANBERRY MUFFINS

Steps:

• Preheat oven to 350°F.
• In a medium bowl, combine flour, baking powder and salt.
• In a food processor fitted with a metal blade, coarsely chop cranberries.
• In a large bowl, whisk together the sugar, eggs, milk, oil, orange zest and vanilla. Stir in flour mixture, just until combined. Fold in chopped cranberries and chocolate chips. Do not overmix.
• Spoon batter into greased or lined (with paper liners) muffin cups.
• Bake in preheated oven for 20 minutes or until puffed, golden and a tester inserted into center comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and let cool completely on rack.