cranberry white chocolate muffins
I made these for our Farm Fair Culinary Competition two weeks ago. This won 1st Prize in the Breads/Muffins category. These were made with NJ grown cranberries. I froze them in November of last year for this competition. I thawed the berries before using. I hope you enjoy these yummy muffins! I am sure glad the judges did!
►
yield
16 -18 muffins
prep time
15 Min
cook time
15 Min
method
Bake
Ingredients For cranberry white chocolate muffins
-
4 Tbspbutter, softened
-
1/2 cgranulated sugar
-
1/2 cbrown sugar, light
-
1 cmilk
-
1 lgegg
-
2 call purpose flour
-
1 Tbspbaking powder
-
1/4 tspsalt
-
1 cfresh cranberries
-
3/4 cvanilla/white chocolate chips
How To Make cranberry white chocolate muffins
-
1Preheat oven to 400 degrees Grease cupcake pans or line with cupcake papers. If using the tins only, grease well. Note: These tend to stick a bit due to the white chips.
-
2Beat together the butter and sugars until creamy, about 2 minutes. With the mixer on low, add the egg, the milk and vanilla until combined. DO NOT OVERMIX THE BATTER!
-
3Combine the flour, baking powder and salt. Add to the wet mixture just until combined.
-
4By hand, fold in the the cranberries and white chips. Fill the muffin tins 3/4 full. Note: I used fresh, not frozen berries.
-
5Bake at 400 degrees 18-20 minutes. Watch carefully as these will bake quickly and burn quickly due to the white chips.
-
6Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Cranberry White Chocolate Muffins:
ADVERTISEMENT
ADVERTISEMENT