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.
Provided by Taste of Home
Time 35m
Yield 15 muffins.
Number Of Ingredients 11
Steps:
- 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 in 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.
Nutrition Facts :
CHOCOLATE CHIP CRANBERRY MUFFINS
OMG! Chocolate and cranberries - who would have known this was a mix made in heaven???!! Adapted from a recipe from 125 Best Chocolate Chip recipes. You can also use frozen cranberries.
Provided by Redsie
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a medium bowl, combine flour, baking powder and salt.
- In a food processor fitted with a metal blade, coarsely chop cranberries.
- In a large bowl, whisk together the sugar, eggs, milk, oil, orange zest and vanilla. Stir in flour mixture, just until combined. Fold in chopped cranberries and chocolate chips. Do not overmix.
- Spoon batter into greased or lined (with paper liners) muffin cups.
- Bake in preheated oven for 20 minutes or until puffed, golden and a tester inserted into center comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and let cool completely on rack.
Nutrition Facts : Calories 280.9, Fat 12.4, SaturatedFat 2.9, Cholesterol 31.8, Sodium 129.2, Carbohydrate 39.8, Fiber 1.6, Sugar 22, Protein 4.1
WHITE CHOCOLATE CRANBERRY PUMPKIN MUFFINS
These spicy muffins are moist and full of flavor. The cranberry perfectly complements the pumpkin flavor while hints of orange keep the muffins tasting light. The white chocolate chips are optional if you want to make these more of a yummy dessert. The perfect fall treat!
Provided by CelticMommy
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 3 muffin pans or line with muffin wrappers.
- Mix flour, white sugar, salt, baking soda, and allspice together in a bowl. Whisk eggs in a separate large bowl. Add vegetable oil, pumpkin, orange juice, vanilla extract to eggs; whisk until smooth. Stir flour mixture into pumpkin mixture until just combined; fold in white chocolate chips and cranberries. Pour batter into the prepared muffin cups. Sprinkle each muffin with brown sugar.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 40.1 g, Cholesterol 21.7 mg, Fat 8.6 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 2.2 g, Sodium 182.5 mg, Sugar 29.3 g
CRANBERRY AND WHITE CHOCOLATE MUFFINS RECIPE - (4.4/5)
Provided by DeBruynC1
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 175oC. Line a muffin tray with paper cases. 2.In a bowl, whisk together the butter, buttermilk, orange zest and set aside. 3. In a standalone mixer, beat the eggs with the sugar until light and fluffy. 4. Add in the butter mixture and whisk until combined. 5. Gently fold in the flour until just combined. Stir through the cranberries and white chocolate until combined. Be sure not to over mix the batter. 6. Spoon the mixture into the papercases and place in the oven to cook for 15-20 minutes until brown on top. 7. Remove from the oven and place on a wire wrack to cool.
WHITE CHOCOLATE CRANBERRY MUFFINS
I came up with this recipe one day when searching a nice way to use up some leftover cranberries. I think the white chocolate goes great with the fruit and also gives the muffins a very special texture.
Provided by Lalaloula
Categories Dessert
Time 40m
Yield 14 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 180 °C and line a muffin pan.
- In a bowl mix flour, baking powder, white chocolate and the spices.
- In a second bowl beat the egg. Add sugar, oil and milk and blend in well.
- Give the flour mixture to the egg mixture; add the cranberries and blend in only until a smooth dough has formed (do not overmix because otherwise the muffins will turn out gooey).
- Pour into the muffin tin and bake for 20-25 minutes.
Nutrition Facts : Calories 209.7, Fat 8.8, SaturatedFat 2.6, Cholesterol 17.2, Sodium 98.6, Carbohydrate 29.6, Fiber 1.3, Sugar 12, Protein 3.6
CRANBERRY BLISS MUFFINS
Holiday breakfast perfection. Inspired by Starbucks' Cranberry Bliss bars, these decadent muffins are studded with white chocolate chips and dried cranberries, then slathered with a cream cheese frosting, cranberries, and a white chocolate drizzle.
Provided by Kare for Kitchen Treaty
Time 45m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees Fahrenheit. Prepare a standard-size muffin pan with 12 cups by either greasing the cups with butter or a non-stick oil spray or by adding cupcake liners.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Crack the egg into a medium bowl and whisk until pale, about 30 seconds. Add the sugar and whisk vigorously until thick and well-combined, another 30 seconds. Add the melted butter and whisk vigorously to combine. Stir in the vanilla and orange zest. Lastly, add the sour cream in two additions, whisking just until combined.
- Chop the cranberries (if you haven't already). Reserve 2 tablespoons and set aside. Add the remainder to the flour mixture along with 1 1/4 cups white chocolate chips. Toss the cranberries and white chocolate chips with the flour mixture just until distributed.
- Add the sour cream mixture to the flour and fold very gently with a rubber spatula, continuing to fold and stir gently just until combined. The batter will be very thick and there may still be bits of flour here and there; that's okay. Better to have spots of flour than to overmix.
- Using a trigger-handled ice cream scoop or large spoon, scoop into muffin cups in approx. 1/3 cup increments, dividing evenly between the 12 cups. Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Meanwhile, make the frosting. In the bowl of a stand mixer afixed with the whisk attachment or in a medium bowl using a hand mixer, beat the cream cheese and butter on medium speed until well combined, about 30 seconds. Add the powdered sugar, vanilla extract, and salt. Mix on medium speed until well combined and smooth, about 60 seconds.
- Frost cooled muffins with a knife - each takes about a tablespoon of frosting. Sprinkle on remaining chopped cranberries. Lastly, place 1/4 cup white chocolate chips in a microwave-safe bowl and heat at 50% power in 15-second increments until they melt when stirred. If the white chocolate siezes up, try adding a 1/4 teaspoon or so of vegetable oil to help get it to a drizzle-able consistency. I find my luck varies depending on what brand of white chocolate chips I use (I do like Ghirardelli the best). Another option would be to use a double boiler to melt the white chocolate. Using a spoon, drizzle the white chocolate over the tops of each muffin in long, thin streams. Let sit until white chocolate hardens, about 30 minutes, and serve.
- The muffins keep well in an airtight container at room temperature for 2-3 days, much beyond that and they get a little stale. You could also freeze the muffins then thaw and frost/garnish before serving.
More about "cranberry and white chocolate muffins recipe 445"
CHOCOLATE CRANBERRY MUFFINS RECIPE - NO SPOON NECESSARY
From nospoonnecessary.com
5/5 (14)Calories 228 per servingCategory Breakfast, Brunch, Snack
- Preheat oven to 425 degrees F. Spray the cavities of a regular muffin tin with non-stick cooking spray and set aside
- Dry Ingredients: In a large sized bowl combine the dry ingredients: flour, baking powder, baking soda, salt and cinnamon. Mix well. Make a well in the center of the dry ingredients. Set the bowl aside.
- Wet Ingredients: In a medium sized bowl whisk together the sugar, eggs and oil. Add in the milk, yogurt and vanilla extract. Whisk until well combined and pale yellow in color.
- Add Wet to Dry: Add the wet ingredients to the well in the dry ingredients. Fold together, using a wooden spoon or rubber spatula to gently mix everything together. Be careful to mix until flour is just combined. (The batter should still be lumpy)
WHITE CHOCOLATE FRESH CRANBERRY MUFFINS - AVERIE COOKS
From averiecooks.com
5/5 (1)Total Time 55 minsCategory MuffinsCalories 253 per serving
- Preheat oven to 425F. Spray a Non-Stick 12-Cup Regular Muffin Pan and one mini loaf pan (recipe yields about 14 muffins, or one dozen plus one mini loaf; or simply discard excess batter if that’s easier) very well with floured cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners).
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer), add the butter, sugars, and cream together on high speed until light and fluffy, about 2 to 3 minutes.
- Stop, scrape down the sides of the bowl, and add the eggs, sour cream, buttermilk, vanilla, and beat on medium high speed until combined, about 2 minutes.
- Stop, scrape down the sides of the bowl, and add the flour, baking soda, baking powder, cinnamon, optional salt, and beat until just combined, about 1 minute; don’t overmix or muffins with be tough.
CRANBERRY MUFFINS - SUGAR SPUN RUN
From sugarspunrun.com
5/5 (15)Total Time 30 minsCategory Breakfast, MuffinsCalories 275 per serving
CRANBERRY WHITE CHOCOLATE CHIP MUFFINS - WILL COOK FOR …
From willcookforsmiles.com
WHITE CHOCOLATE CRANBERRY MUFFINS - NATURALLY SWEET …
From naturallysweetkitchen.com
Cuisine American, CanadianEstimated Reading Time 8 minsCategory Breakfast, SnacksTotal Time 30 mins
- Place the cranberries in a small bowl and cover completely with boiling water. Allow the cranberries to rehydrate for 15 minutes, then drain.
- To a medium bowl add the egg, honey, buttermilk, oil, orange zest, and vanilla extract. Whisk together well to combine.
EASY CRANBERRY WHITE CHOCOLATE MUFFINS RECIPE - THE SIMPLER …
From thesimplerkitchen.com
CRANBERRY WHITE CHOCOLATE MUFFINS - MANILA SPOON
From manilaspoon.com
CRANBERRY WHITE CHOCOLATE MUFFINS - JUGGLING ACT MAMA
From jugglingactmama.com
GLUTEN FREE ORANGE CRANBERRY MUFFINS - OUR NOURISHING TABLE
From ournourishingtable.com
BAKERY STYLE FRESH CRANBERRY WHITE CHOCOLATE MUFFINS
From alpineella.com
HEALTHY FLOURLESS WHITE CHOCOLATE CRANBERRY MUFFINS (VEGAN, …
From thebigmansworld.com
CRANBERRY MUFFINS WITH WHITE CHOCOLATE | AMERICAN …
From goodto.com
ORANGE CRANBERRY WHITE CHOCOLATE WALNUT MUFFINS
From sweetrecipeas.com
CRANBERRY WHITE CHOCOLATE MUFFINS » CRANBERRY MARKETING …
From uscranberries.com
CEREAL BARS - EASY 3 INGREDIENT RECIPE!
From chocolatecoveredkatie.com
CRANBERRY WHITE CHOCOLATE BLENDER MUFFINS | HUNGRY GIRL
From hungry-girl.com
You'll also love