Cranberry White Chocolate Muffins
Delightful muffins blending sweet white chocolate and tart cranberries, perfect for any time of the day.
Servings: 12 muffins
Calories: 210kcal
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (240 g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs (at room temperature)
- 1 cup plain yogurt (240 g)
- 1/3 cup vegetable oil (80 ml)
- 1 1/2 teaspoons vanilla extract
- 1/2 cup brown sugar (firmly packed, 100 g)
- 1/2 cup white sugar (100 g)
Mix-ins
- 1 1/3 cups cranberries (preferably fresh and chopped, 200 g)
- 1 cup white chocolate chips (175 g)
- 1–2 tablespoons white sugar (to sprinkle) For topping
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line your muffin pan with paper cups for easy cleanup.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, whisk the eggs and yogurt together until well combined.
- Add in the vegetable oil, vanilla extract, and both brown and white sugars to the egg mixture. Mix until everything is combined smoothly.
- Gradually mix in the dry ingredients until just combined, being careful not to overmix.
- Gently fold in the chopped cranberries and white chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Sprinkle the remaining white sugar on top for a touch of sweetness.
Baking
- Bake in the preheated oven for 18–20 minutes. Check for doneness by inserting a tester into the center of a muffin; it should come out clean.
- Once baked, remove muffins from the oven and allow to cool slightly before enjoying.
Notes
Serve warm or at room temperature. Pair with coffee, tea, or fresh juice. Store leftovers in an airtight container for 2-3 days or freeze for up to 3 months.