Muffins with Dried Cranberries and White Chocolate

Muffins with Dried Cranberries and White Chocolate

Based on 0 ratings
I

Ivy

Community member

"I based this on a recipe in the New York Times that they, in turn, based on another recipe. It’s customizable - you can substitute other ingredients for the berries and white chocolate, or substitute almond flour for a portion of the flour. You can also sweetness as you like, or use honey instead of sugar. Just make sure the resulting batter will not be too dry or tough."

Difficulty

Easy 👌

Preparation

15 min

Baking

25 min

Resting

30 min

Ingredients

2Servings
cups
flour
tbsp
baking powder
cup
light brown sugar
pinch
salt
eggs
cup
milk
tbsp
unsalted butter
cup
dried cranberry
cup
white chocolate chip

Utensils

heatproof bowl, muffin tin, muffin liner, oven, 2 bowls, spatula, whisk

Recipes made to your taste

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  • Step 1/11

    • heatproof bowl

    Melt butter, and allow to cool.

  • Step 2/11

    • muffin tin
    • muffin liner

    Grease a muffin pan or use muffin liners if you like. Set aside.

  • Step 3/11

    • oven

    Pre-heat oven to 220 °C.

  • Step 4/11

    • cups flour
    • tbsp baking powder
    • cup light brown sugar
    • pinch salt
    • bowl
    • spatula

    Mix together the dry ingredients.

  • Step 5/11

    • eggs
    • cup milk
    • tbsp unsalted butter
    • whisk
    • bowl

    In a separate bowl, whisk together the melted butter, eggs and milk.

  • Step 6/11

    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.

  • Step 7/11

    • cup dried cranberry
    • cup white chocolate chip

    Add the cranberries and white chocolate. Mix carefully, best with a slicing or folding motion. Do not overmix.

  • Step 8/11

    Spoon batter into the prepared muffin pan.

  • Step 9/11

    Reduce oven heat to 200 or 180 degrees C, and place muffin pan in the middle rack.

  • Step 10/11

    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.

  • Step 11/11

    Once done, remove from pan, and cool.

  • Enjoy your meal!

    Muffins with Dried Cranberries and White Chocolate

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