Extraordinarily soft, fluffy muffins with pockets of tangy cranberry, sweet white chocolate and a divine drizzle of rich white chocolate glaze, these cranberry white chocolate muffins are the perfect accompaniment to your breakfast or brunch.
It would appear that I am two steps behind (or two steps ahead, depending on how you look at it) the seasonal-foods trend. Between my sweet potato recipe last week and now cranberries today, my palate has, for some reason, been in fall-flavors mode (though I can assure you my mind is nowhere near that season… were it up to me summer would reign forever).
I couldn’t help it, though. I bought frozen cranberries on a whim after finding them steeply discounted at my grocery store and have been toying with different ideas on how to use them for several weeks now. While I wasn’t planning on eating cranberry sauce all week, I did not expect upon buying them that they would find their home inside muffins, but here we are.
And, suddenly, every other idea I’d had for using them was clearly unsatisfactory. These muffins are utterly, irresistibly fluffy (the addition of an extra egg white and a combination of butter and oil rather than solely butter helps to make this possible), each bite packed with an array of flavors– from warm notes of vanilla to the subtle, almost indiscernible hint of almond, surprise pops of tangy cranberry coupled with sweet kernels of white chocolate strike an exquisite balance (and, of course, the glaze is likely to be half-devoured before it even makes its way to the muffin tops).
Just like when I made my banana muffins, I had to get these muffins out of my house as soon as I possibly could for fear of single-handedly eating the whole batch.
If you’re not prepared for cranberry, if you only eat strictly seasonably, I respect that. But please, please bookmark this recipe for a crisp autumnal day and you’ll be glad you did (you may also regret having waited so long to try them).
More Muffins to Try:
White Chocolate Cranberry Muffins
- 4 Tbsp unsalted butter melted (55 g)
- ¼ cup canola oil (60ml), vegetable oil would also work
- 1 cup granulated sugar (200g)
- 1 egg lightly beaten, + 1 egg white
- 1 tsp vanilla extract (5ml)
- ¼ tsp almond extract (1 ml), optional
- ¾ cup buttermilk (or ¾milk + 2 ¼ tsp vinegar stirred together and allowed to sit 5 minutes), (177ml)
- 2 ¼ cups all-purpose flour (281g)
- 2 tsp baking powder (10g)
- ½ tsp salt (2.5g)
- 1 cup heaping frozen cranberries (150g)
- ½ cup white chocolate chips (85g)
- 1 cup white chocolate chips (170g)
- ¼ cup heavy cream (59ml)
- ⅔ cup powdered sugar (83g)
- Preheat oven to 400F (205 C) and line 12-count muffin tin with cupcake liners
- In large bowl combine melted butter, oil and granulated sugar. Stir well.
- Add lightly beaten egg, egg white, and vanilla and almond extracts. Stir well.
- Add in buttermilk and stir until combined.
- Stir in cranberries and white chocolate.
- In separate bowl, combine flour, baking powder and salt.
- Gradually, carefully add in flour mixture, stirring until just combined (there still may be some flour mixture visible, this is OK just do not over-mix)
- Evenly divide into prepared muffin tin.
- Bake on 400F (205 C) 20-25 minutes (until toothpick inserted in center comes out mostly clean with few crumbs)
- In micro-wave safe bowl, combine white chocolate chips and heavy cream. Microwave at 10 second intervals, stirring every 10 seconds until chocolate is melted and heavy cream and chocolate are combined.
- Stir in powdered sugar.
- Using a spoon drizzle over muffins (muffins should be allowed to cool 5-10 minutes before being drizzled with glaze).