Imagine biting into a muffin so decadent, so perfectly balanced between sweet and tangy, that it transforms your ordinary morning into an extraordinary culinary experience. These White Chocolate Cranberry Crumb Muffins are not just a recipe – they're a morning revelation that will have your taste buds dancing and your family begging for more. With a golden, tender crumb studded with creamy white chocolate and bursts of tart cranberries, these muffins are about to become your new breakfast obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup white chocolate chips
- 1 cup dried cranberries
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
- In a large mixing bowl, combine 1 1/2 cups of all-purpose flour, 1/2 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk these dry ingredients together until well mixed.
- In a separate bowl, melt 1/2 cup of unsalted butter in the microwave or on the stovetop. Allow it to cool slightly, then add 2 large eggs, 1/2 cup of milk, and 1 teaspoon of vanilla extract. Whisk these wet ingredients together until fully combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in 1 cup of dried cranberries and 1/2 cup of white chocolate chips until evenly distributed throughout the batter.
- Using a spoon or an ice cream scoop, fill each muffin cup about two-thirds full with the batter.
- If desired, sprinkle a few extra white chocolate chips and cranberries on top of the muffins for added decoration.
- Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Enjoy your delicious White Chocolate Cranberry Crumb Muffins warm or at room temperature!
Tips
- Room Temperature Ingredients: Ensure your eggs and milk are at room temperature for a more even mix and better rise.
- Don't Overmix: Stir the batter just until the ingredients are combined. Overmixing can lead to tough, dense muffins.
- Check for Freshness: Make sure your baking powder is fresh to guarantee a good rise.
- Customize Your Toppings: For extra crunch, sprinkle some coarse sugar on top before baking.
- Storage Hack: These muffins freeze beautifully! Store in an airtight container for up to 3 months and reheat for a quick breakfast.
- Ingredient Swap: Feel free to use fresh cranberries or frozen cranberries if dried aren't available.
- Even Baking: Rotate your muffin tin halfway through baking to ensure uniform golden-brown tops.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 5g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 65mg
