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!
prep time
15 Min
cook time
15 Min
method
Bake
yield
16-18 muffins
Ingredients
- 4 tablespoons butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, light
- 1 cup milk
- 1 large egg
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh cranberries
- 3/4 cup vanilla/white chocolate chips
How To Make cranberry white chocolate muffins
-
Step 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.
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Step 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!
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Step 3Combine the flour, baking powder and salt. Add to the wet mixture just until combined.
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Step 4By hand, fold in the the cranberries and white chips. Fill the muffin tins 3/4 full. Note: I used fresh, not frozen berries.
-
Step 5Bake at 400 degrees 18-20 minutes. Watch carefully as these will bake quickly and burn quickly due to the white chips.
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Step 6Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Breakfast Casseroles
Category:
Muffins
Category:
Sweet Breads
Ingredient:
Fruit
Method:
Bake
Culture:
American
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