Cranberry And White Chocolate Muffins Recipe 445

WHITE CHOCOLATE CRANBERRY MUFFINS

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.

WHITE CHOCOLATE CRANBERRY MUFFINS

Steps:

• Preheat oven to 400F (205 C) and line 12-count muffin tin with cupcake liners
• In large bowl combine melted butter, oil and granulated sugar. Stir well.
• Add lightly beaten egg, egg white, and vanilla and almond extracts. Stir well.
• Add in buttermilk and stir until combined.
• Stir in cranberries and white chocolate.
• In separate bowl, combine flour, baking powder and salt.
• Gradually, carefully add in flour mixture, stirring until just combined (there still may be some flour mixture visible, this is OK just do not over-mix)
• Evenly divide into prepared muffin tin.
• Bake on 400F (205 C) 20-25 minutes (until toothpick inserted in center comes out mostly clean with few crumbs)

WHITE CHOCOLATE CRANBERRY MUFFINS

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.

EASY CRANBERRY WHITE CHOCOLATE MUFFINS RECIPE

Steps:

• Preheat the oven to 360F/180C/160C Fan. Line the muffin pan with the muffin cases.
• Measure all of the dry ingredients into a large mixing bowl. (all-purpose flour (plain flour), baking power, cocoa, salt, chocolate chips, cranberries and the two sugars) and mix them together.
• Mix the wet ingredients together in another bowl. (the eggs, milk (dairy or non-dairy), the oil and the orange extract together in another bowl.
• Add the wet ingredients into the dry ingredients and mix only enough so that there are no dry pieces of flour stuck on the side of the bowl. A metal spoon can be very useful for this. This shouldn't take very long, you are not looking for a silky smooth batter. Lumpy is ok.
• Spoon the batter into the lined muffin pan. Fill the cups to 3/4 full.
• Bake in the oven for approximately 20 minutes. Test for 'doneness' by inserting a toothpick into the centre of a muffin and then checking that it comes out clean with only 1 or 2 crumbs sticking to it. If there is still batter sticking to the toothpick then cook for 2 or 3 more minutes and check again.
• Once the muffins are baked through, take them our of the oven and place the tray on a cooling rack for 5 minutes before removing the muffins from the tray.
• Then take the muffins out of the pan and allow to finish cooling before dusting with icing sugar, an icing glaze or a chocolate drizzle.
• Enjoy !

WHITE CHOCOLATE CRANBERRY PUMPKIN MUFFINS

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.

BAKERY STYLE CRANBERRY CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400.
• Line muffin pan with paper liners.
• Whisk flour, baking powder and salt in a large bowl.
• Whisk eggs, milk, sugar, melted butter and vanilla extract in another bowl.
• Add wet ingredients to dry ingredients. mix just until the dry ingredients are moistened.
• Stir in the chocolate and cranberries.
• Divide among muffin cups.
• Top with cinnamon sugar and/or sanding sugar.
• Bake until a toothpick inserted into the center comes out clean. This can potentially be as little as 15 minutes for small muffins, up to 30 minutes for jumbo muffins with frozen cranberries.
• Let cool slightly, then cool completely on a rack. Best served the day they are baked, but freeze well also.

CRANBERRY CHOCOLATE ORANGE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Place cranberries, orange zest, and baking soda in a bowl. Pour boiling water on top. Let stand at room temperature for 5 minutes.
• Mix brown sugar, oil, egg, and vanilla extract together in a bowl. Add the cranberry mixture and beat well.
• Stir flour and baking powder together in a separate bowl; stir into the cranberry mixture until just combined. Fold in chocolate chips gently. Spoon batter evenly into the prepared tin.
• Bake in the preheated oven until golden brown and tops spring back when touched, 20 to 25 minutes.