When I bought three pounds of cranberries for Thanksgiving, I knew I would only use two pounds for the duo of cranberry sauces I was making. Still, cranberries aren’t as readily available for much of the year, so if there was ever a time to enjoy them, it’s now. And I thought maybe — just maybe — I could find a way to use that third pound. Of course, I totally did.
Hello, my dear cranberry muffin.
Paige spotted these lovely little cranberry muffins dotted with white chocolate coming out of the oven and immediately asked for one. Girl loves muffins, and with the vivid red berries in these, she couldn’t wait to sink her teeth into one. Can you blame her?
But these muffins are more than their pretty exteriors. Tart, juicy cranberries mingle with creamy, sweet white chocolate in the lightly sweetened, moist muffin. It’s a happy celebration of contrasts — perfect for kicking off your Monday with a glass of milk (or, ahem, a cup of coffee, as I do).
One little hint though: make sure you lightly grease your muffin liners (yes! the liners!). These cranberry muffins want so badly to stick to them even when cooled. But a light rub of oil or butter fixes everything.
Cranberry White Chocolate Muffins
- 1 large egg
- 1 1/3 cup buttermilk
- 1/2 cup unsalted butter, melted and cooled slightly
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1 tsp vanilla extract
- 1 cup fresh cranberries, rinsed and well-drained
- 1 cup white chocolate chips
- Preheat the oven to 400 degrees. Line 18 muffin cups with muffin liners (hint: these muffins will stick, so you’ll want to grease the muffin liners very lightly).
- In the bowl of a stand mixer, beat the egg briefly. Add the buttermilk and beat well. Drizzle in the slightly cooled butter until incorporated. Add the flour, sugar, baking powder, salt and vanilla extract. Beat on medium-low speed until just incorporated. Scrape down the sides of the bowl and then stir gently by hand to incorporate. Fold in the cranberries and white chocolate chips.
- Divide the batter evenly among the 18 muffin cups, filling them about 2/3 full each.
- Bake for 20-24 minutes, until golden and cooked through (use a toothpick through the center of a muffin — if it comes out clean, then the muffins are ready).
- Transfer muffins to a wire rack to cool completely before eating.
Â© Sarah W. Caron and Sarah's Cucina Bella, 2005-2012.
Category: Bread, Breakfasts, muffins, pasta, Recipes
Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.