Muffins with Dried Cranberries and White Chocolate
heatproof bowl, muffin tin, muffin liner, oven, 2 bowls, spatula, whisk
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- heatproof bowl
Melt butter, and allow to cool.
- muffin tin
- muffin liner
Grease a muffin pan or use muffin liners if you like. Set aside.
Pre-heat oven to 220 °C.
- ⅝ cups flour
- ⅓ tbsp baking powder
- ⅛ cup light brown sugar
- ⅓ pinch salt
Mix together the dry ingredients.
- ⅔ eggs
- ⅛ cup milk
- ⅞ tbsp unsalted butter
In a separate bowl, whisk together the melted butter, eggs and milk.
Make a well in the dry ingredients and pour in the liquids. Using a spatula, fold or mix carefully using a slicing motion for a couple of times.
- ⅓ cup dried cranberry
- ⅛ cup white chocolate chip
Add the cranberries and white chocolate. Mix carefully, best with a slicing or folding motion. Do not overmix.
Spoon batter into the prepared muffin pan.
Reduce oven heat to 200 or 180 degrees C, and place muffin pan in the middle rack.
Bake for 20-30 minutes or until the muffins are a light golden brown, or until a toothpick or cake tester inserted in the muffins comes out more or less clean. It’s best not to dry out the muffins too much, and baking time depends on your oven.
Once done, remove from pan, and cool.
Enjoy your meal!