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Cranberry White Chocolate Muffins

User Rating 5 Star Rating (5 Reviews)

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Cranberry White Chocolate Muffins

Cranberry White Chocolate Muffins

Linda Larsen
Wow - I love the combination of tender muffin studded with sweet white chocolate chips and tart cranberries. You can substitute 1/2 cup dried cranberries for the fresh or frozen ones if you'd like. I usually like to use paper muffin liners when I make muffins, but not for this recipe - they stick. Use a baking spray with flour. Make these soon!

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: Makes 16 muffins

Ingredients:

  • 1/4 cup chopped walnuts
  • 1/3 cup brown sugar
  • 1/4 cup flour
  • 3 tablespoons butter, melted
  • 2 cups flour
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 cup sour cream
  • 1 cup chopped fresh or frozen cranberries
  • 1/2 cup white chocolate chips

Preparation:

Preheat oven to 375 degrees F. Spray 16 muffin cups with baking spray containing flour; set aside. In small bowl, combine walnuts, 1/3 cup brown sugar, 1/4 cup flour and 3 tablespoons butter and mix until crumbly. Set aside.

In large bowl, combine flour, sugar, 1/4 cup brown sugar, baking powder and baking soda and mix with wire whisk. In medium bowl, combine eggs, oil, and sour cream and beat with whisk until smooth and blended. Add egg mixture to flour mixture and stir just until combined. Add cranberries and white chocolate chips; stir until blended.

Spoon batter into prepared muffin cups; sprinkle each with some of the brown sugar mixture. Bake at 375 degrees F for 20-25 minutes or until muffins are browned and firm when touched with finger. Let cool in muffin tins for 3-4 minutes, then carefully remove to wire racks to cool. Serve warm.

User Reviews

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 5 out of 5
Cranberry & white choc: a marriage made in heaven, Guest genevievec

I had heaps of cranberries to use up after Thanksgiving, so decided to try this recipe. It's AMAZING. Would definitely make these again; in fact, I'll make them later this week for a work do. The sweet white chocolate offsets the tart/bitterness of the cranberries perfectly and the cake part is nice and moist, and the top crusty and sweet. I wasn't sure about the nut crumble topping, but it works really well. I made a couple slight adjustments: I used Greek yogurt instead of sour cream and only had half the amount so supplemented the rest with applesauce instead. This worked really well, and I think maybe when I make these again, I'll use applesauce in place of the oil as well, as these came out ever-so-slightly greasy at the bottoms. I think I'll skip the spraying of the paper cups as well next time, as they came away quite easily even though my oil sprayer is kind of inept, and I think that added to the general greasiness - and might cut the butter a bit as well. I also added a touch of vanilla to the batter, but then I love vanilla and add it to everything. And I too got 12 big muffins from this, lovely! Also the recipe should read that the butter for the crumble should be softened, not melted. If you melt it completely, it'll turn into a doughy mush rather than crumble.

12 out of 13 people found this helpful.

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