White Chocolate Cranberry Muffins Recipe

5 1 1
White Chocolate Cranberry Muffins Recipe
White Chocolate Cranberry Muffins Recipe photo by Taste of Home
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White Chocolate Cranberry Muffins Recipe

Read Reviews
5 1 1
Publisher Photo
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.
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling

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 squares (1 ounce each) 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 comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
In a small bowl, combine confectioners' sugar and cranberry juice until smooth. Drizzle over muffins. Yield: 15 muffins.
Originally published as White Chocolate Cranberry Muffins in Country Woman Christmas Annual 2007, p36

  • 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 squares (1 ounce each) white baking chocolate, grated
  • 1/2 cup confectioners' sugar
  • 4 to 5 teaspoons cranberry juice
  1. 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.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
  3. In a small bowl, combine confectioners' sugar and cranberry juice until smooth. Drizzle over muffins. Yield: 15 muffins.
Originally published as White Chocolate Cranberry Muffins in Country Woman Christmas Annual 2007, p36

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lagavin User ID: 6133067 79782
Reviewed Dec. 31, 2011

"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."

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