Cranberry White Chocolate Muffins
Prepare yourself for some incredibly delicious muffins from my home to yours! Cranberry White Chocolate Muffins are irresistibly good and filled with all sorts of great things. These muffins include dried cranberries, REAL white chocolate chips (NOT vanilla chips or premiere white baking chips), bananas and applesauce. The combination of flavors is spectacular. We loved the tartness of the cranberries with the sweetness from the white chocolate chips. Yes, all in all, this was a very satisfying recipe.
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I made these muffins back in January when I was trying to get rid of some of the extra white chocolate chips and extra dried cranberries left over from Christmas baking. I chose to make them in miniature muffin pans, but they turn out well in regular sized muffin pans too. They turned out so delightfully that all of our church ushers who ate some of these muffins were raving at how delicious they were.
Cranberries and white chocolate are a really wonderful pairing of textures and flavors. They have deep, rich flavors that please. The baking at high temperatures allows the cranberries to soften up too. These are just really scrumptious muffins. If you’re in need of a sweet tooth fix, these muffins are it!
Cranberry White Chocolate Muffins are not only marvelous for a weekend, company or holiday breakfast, they’re good for potlucks, tailgating parties or anytime you need to pull out the snacks while you’re waiting for sports or music practices to end. 🙂
Cranberry White Chocolate Muffins are rich and irresistible.
You’ll be swooning over every bite. 🙂
These lovely muffins are filled with dried cranberries and REAL white chocolate chips–not vanilla chips or premiere white baking chips which have no cocoa in them.
Cranberry White Chocolate Muffins are moist and delicious!
Here’s what I did.
I used these ingredients.
Mash bananas on a plate with a fork; set aside.
Pour unbleached all-purpose flour in a large mixing bowl. (Bleached flour toughens baked goods). Add granulated sugar, baking powder and salt.
Stir ingredients well to combine. Set aside.
In a medium mixing bowl, combine mashed bananas, applesauce, egg, oil and half-and-half.
Whisk well to combine so that bananas are broken up into very tiny pieces.
Add banana mixture to flour mixture.
Add dried cranberries and white chocolate chips (NOT vanilla chips or premiere white baking chips).
Stir just until combined; do not overmix the batter.
Spray miniature muffin tins with cooking spray. Fill almost to the top with batter. Bake at 400 degrees for about 10-12 minutes, until a toothpick inserted in center comes out clean.
Allow muffins to cool in pan 5-10 minutes before removing to wire racks to cool completely. Transfer to serving platters to serve.
White chocolate and cranberries pair really well together. The sweetness and tartness really work!
If you enjoy a sweet treat with your morning coffee, Cranberry White Chocolate Muffins will do the trick.
These muffins are great for tailgating parties and potlucks too.
Here’s the recipe.
CRANBERRY WHITE CHOCOLATE MUFFINS
(My own concoction)
Cranberry White Chocolate Muffins
Equipment
- 3 24-tin miniature muffin pans (you will not need all the slots for the 3rd pan)
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 wooden spoon
- measuring cups
- measuring spoons
- 3 wire cooling racks
Ingredients
- 1 3/4 cups unbleached all-purpose flour (bleached flour toughens baked goods)
- 1/2 cup granulated sugar
- 2 1/2 tsp. baking powder
- 3/4 tsp. sea salt
- 1 large egg
- 1/2 cup half-and-half
- 1/3 cup canola oil or avocado oil (or melted coconut oil)
- 1 cup bananas mashed on a plate with a fork
- 1/2 cup unsweetened applesauce
- 1 cup dried cranberries
- 12 oz. pkg. white chocolate chips (NOT vanilla chips or premiere white baking chips)
Instructions
- Spray 16 regular-sized muffin tins with cooking spray; set aside. (See note below for miniature muffins).
- Preheat oven to 400°.
- Mash bananas on a plate with a fork; set aside.
- In a large mixing bowl, combine flour, granulated sugar, baking powder and salt.
- Set aside.
- In a medium mixing bowl, combine egg, half-and-half, oil, banana and applesauce.
- Whisk until well combined and the banana is broken up into very tiny pieces.
- Add wet ingredients to dry ingredients.
- Add dried cranberries and white chocolate chips.
- Stir just to combine. Â Â
- Do not overmix the batter.
- Spoon batter into prepared muffin tins until almost full.
- Bake at 400° for about 18 minutes, or until a toothpick inserted in center comes out clean.
- Cool muffins in pan for 5 minutes before removing to a wire rack to cool completely.
- Yield: 16 regular-sized muffins, or 58 miniature sized muffins.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Every bite is delectable.
Bananas and applesauce provide moistness so the muffins aren’t dry.
Cranberry White Chocolate Muffins are good for breakfast or dinner!
This recipe makes 58 miniature muffins, so it’s a great recipe to make up when you’re feeding a crowd!
You may also enjoy these delicious recipes!
Cranberry White Chocolate Cookie Cups
White Chocolate Cranberry Shortbread Blondies
Cranberry Almond White Chocolate Cookies
