January 18, 2022

Cranberry and White Chocolate Muffins

Cranberry and White Chocolate Muffins are one of our favorite winter breads. We love these muffins for several reasons. First of all, I like that I can mix these together in about 10 minutes. That means, I can easily mix them together for breakfast or for a quick teatime snack. Secondly, I like that these muffins use ingredients I always have in the house. I always buy an extra bag of cranberries at Thanksgiving to use in baked goods all winter long. And, lastly, we all love the delicious taste of these muffins.

The Equipment I Used

A Muffin Tin- Use a 12- cup muffin tin.
Cupcake Liners- Cupcake liners will keep your muffins from sticking to the pan.
A Food Scale- For perfect baking results, use a food scale to weigh your flour and sugar.
A Sifter or Sieve- Use this to sift your powdered sugar. Otherwise, you’ll have lumpy glaze.

The Ingredients Needed for Cranberry and White Chocolate Muffins

Orange Juice and Zest- Use a fresh orange for the zest and the juice.
Eggs- Use large eggs.
Flour- Use all- purpose flour. I like King Arthur brand flour.
Sour Cream- Be sure to use full fat sour cream.
Cranberries- Use fresh or frozen cranberries. If they’re frozen, you don’t need to defrost them first.
White Chocolate Chips- I used Ghiradelli chips.
Powdered Sugar- Use this for the glaze.
Heavy Cream- You could also use milk, light cream, or half and half.

How I Made my Muffins

First, I mixed up the muffin batter. It’s important to not overmix the muffin batter. You just want the ingredients combined until no streaks of flour remain.
Next, I baked the muffins. They are done when a toothpick inserted in the middle of a muffin comes out clean.
Finally, I made the glaze and put it on the muffins.

If you like cranberries you need to try these fantastic Cranberry and White Chocolate Muffins.

Cranberry and White Chocolate Muffins with Orange Glaze

Quick and easy muffins filled with fresh cranberries, orange juice and zest and white chocolate chips. Drizzled with a sweet orange glaze.

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Prep Time 15

Cook Time 20

Total Time 35

Course Bread

Cuisine American

Servings muffins

Equipment

1 12 cup muffin pan
12 cupcake liners

Ingredients

1 cup granulated sugar (200g)
8 tbsp. unsalted butter, softened
2 tbsp. fresh orange juice
1 tbsp. grated orange zest
2 large eggs
2 cups all- purpose flour (240g)
1 tsp. each baking powder and baking soda
¼ tsp. salt
1 cup sour cream
1 tsp. vanilla extract
¾ cups fresh or frozen cranberries, chopped
½ cup white chocolate chips
2 tbsp. granulated sugar (for sprinkling on top)

For the Orange Glaze:

1 cup powdered sugar, sifted
2 tbsp. heavy cream
1 tbsp. fresh orange juice

Instructions

Preheat the oven to 350 degrees. Line a 12- cup muffin tin with cupcake liners.
In a mixing bowl, cream together the butter and sugar and then add the eggs one at a time.
Sift together the flour, baking powder, baking soda, and salt and then stir them gently into the butter mixture. Mix until just combined, and then add in the sour cream, vanilla, orange juice, and orange zest. Do not overmix.
Toss the cranberries with a tablespoon of flour and then gently stir them into the batter, along with the white chocolate chips.
Divide the batter between the muffin cups. Sprinkle the sugar over the top of each muffin.
Bake for 20 minutes, or until a toothpick inserted into the center comes out free of batter. Let the muffins cool in the pan on a wire rack for five minutes, and then out of the pan for 10 minutes.
Make the glaze by combining all the ingredients. Use a piping bag to apply the glaze to the muffins.