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White Chocolate Cranberry Muffins

Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 12 muffins
Author Sam Merritt

Ingredients

  • 4 Tbsp unsalted butter melted (55 g)
  • 1/4 cup canola oil 60 ml, vegetable oil would also work
  • 1 cup granulated sugar 200 g
  • 1 egg lightly beaten, + 1 egg white
  • 1 tsp vanilla extract 5 ml
  • 1/4 tsp almond extract 1 ml, optional
  • 3/4 cup buttermilk (or 3/4milk + 2 1/4 tsp vinegar stirred together and allowed to sit 5 minutes), 177 ml
  • 2 1/4 cups all-purpose flour 281 g
  • 2 tsp baking powder 10 g
  • 1/2 tsp salt 2.5 g
  • 1 cup heaping frozen cranberries 150 g
  • 1/2 cup white chocolate chips 85 g

Glaze

  • 1 cup white chocolate chips 170 g
  • 1/4 cup heavy cream 59 ml
  • 2/3 cup powdered sugar 83 g

Instructions

  • 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)

Glaze

  • 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).