Cranberry White Chocolate Muffins

1
Patti Jones

By
@patticake1057

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!

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
16-18 muffins
Prep:
15 Min
Cook:
15 Min
Method:
Bake

Ingredients

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

Step-By-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.
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!

About Cranberry White Chocolate Muffins

Main Ingredient: Fruit
Regional Style: American