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White Chocolate Cranberry Muffins Recipe

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I wasn't sure how these muffins would go over with my family, but everyone raved about the combination of white chocolate and dried cranberries.

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White Chocolate Cranberry Muffins Recipe

Prep: 20 min. Bake: 15 min. + cooling

Yield: 15 Servings

20 15 35

Ingredients

2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1-1/3 cups buttermilk
1/2 cup butter, melted
1 cup dried cranberries
2 ounces white baking chocolate, grated
1/2 cup confectioners' sugar
4 to 5 teaspoons cranberry juice

Directions

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, buttermilk and butter. Stir into dry ingredients just until moistened. Fold in cranberries and chocolate.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
In a small bowl, combine the confectioners' sugar and enough cranberry juice to achieve drizzling consistency. Drizzle over muffins. Yield: 15 muffins.

Originally published as White Chocolate Cranberry Muffins in Country Woman Christmas Annual 2007, p36

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Reviews for White Chocolate Cranberry Muffins (1)

White Chocolate Cranberry Muffins

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Reviewed on Dec. 31, 2011 by lagavin

These are the best muffins I have ever had or ever made! I have already made this recipe several times. I only changed it by making half again as much, and added one cup of macadamia nuts. I also added 1 and a half teaspoons of cinnamon. So excellent.