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White Chocolate Cranberry Muffins

 White Chocolate Cranberry Muffins
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.
15 ServingsPrep: 20 min. Bake: 15 min. + cooling

Ingredients

  • 2 cups King Arthur Unbleached 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

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White Chocolate Cranberry Muffins (continued)

Directions (continued)

  • cranberry juice to achieve drizzling consistency. Drizzle over
  • muffins.
  • Yield: 15 muffins.