Real Recipes From Real Home Cooks ®

cranberry white chocolate muffins

a recipe by
Patti Rahilly- Jones
Wrightstown, NJ

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!

serves 16-18 muffins
prep time 15 Min
cook time 15 Min
method Bake

Ingredients For cranberry white chocolate muffins

  • 4 Tbsp
    butter, softened
  • 1/2 c
    granulated sugar
  • 1/2 c
    brown sugar, light
  • 1 c
  • 1 lg
  • 2 c
    all purpose flour
  • 1 Tbsp
    baking powder
  • 1/4 tsp
  • 1 c
    fresh cranberries
  • 3/4 c
    vanilla/white chocolate chips

How To Make cranberry white chocolate muffins

  • 1
    Preheat 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.
  • 2
    Beat 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!
  • 3
    Combine the flour, baking powder and salt. Add to the wet mixture just until combined.
  • 4
    By hand, fold in the the cranberries and white chips. Fill the muffin tins 3/4 full. Note: I used fresh, not frozen berries.
  • 5
    Bake at 400 degrees 18-20 minutes. Watch carefully as these will bake quickly and burn quickly due to the white chips.
  • 6

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