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.
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).