Description
These delightful Cranberry Muffins combine tart fresh cranberries with sweet white chocolate chips, enhanced by zesty orange flavors and topped with a creamy white chocolate-cream cheese glaze. Perfectly moist and tender, they’re an ideal treat for breakfast or a cozy snack.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Wet Ingredients
- 1/2 cup vegetable oil
- 3/4 cup light brown sugar (packed)
- 2 large eggs
- 1/2 cup sour cream
- 1 tablespoon orange zest
- 1 tablespoon orange juice (fresh squeezed)
- 1 tablespoon milk
- 1 tablespoon vanilla extract
Add-ins
- 1 1/4 cups fresh or frozen cranberries
- 1 cup white chocolate chips
- 1 tablespoon coarse sugar (optional, for topping)
Glaze
- 2 ounces cream cheese (softened)
- 2 tablespoons white chocolate (melted)
- ½ cup powdered sugar
- 1 tablespoon milk (plus extra if needed)
Instructions
- Preheat and Prepare: Preheat the oven to 425°F (220°C). Line a 12-count muffin tin with paper liners or spray with baking spray to prevent sticking, then set aside.
- Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, and salt. Stir well and set aside.
- Combine Wet Ingredients: In a large bowl, whisk together the vegetable oil and light brown sugar until well combined. Add the eggs one at a time, whisking until smooth. Then add the sour cream, orange zest, orange juice, milk, and vanilla extract, whisking continuously until the mixture is smooth and uniform.
- Combine Wet and Dry: Add the dry flour mixture to the wet ingredients. Stir gently just until the dry ingredients are incorporated, avoiding overmixing to keep the muffins tender. Fold in the fresh or frozen cranberries along with the white chocolate chips evenly throughout the batter.
- Fill Muffin Cups: Evenly divide the batter among the prepared muffin tins. If desired, sprinkle the coarse sugar on top of each muffin for added crunch and sweetness.
- Bake: Place the muffin tin in the oven and bake at 425°F for 5 minutes to create a burst of heat for rise. Then reduce the oven temperature to 350°F (175°C) and bake for an additional 16-18 minutes, or until muffins are golden brown and a toothpick inserted into the center comes out mostly clean.
- Cool the Muffins: Remove muffins from the oven and let them cool in the tin for 5 minutes. Then carefully transfer them to a wire rack to cool completely.
- Make the Glaze: While the muffins cool, prepare the glaze by mixing softened cream cheese and melted white chocolate in a medium bowl until smooth. Gradually add powdered sugar, stirring until fully combined and thick. Stir in one tablespoon of milk and mix until smooth. Add more milk as needed to achieve a pourable consistency suitable for drizzling.
- Glaze the Muffins: Drizzle the glaze over the cooled muffins generously. Serve the muffins warm with the glaze or allow them to cool completely to let the glaze set before serving.
Notes
- Using fresh or frozen cranberries: If using frozen, do not thaw to prevent the batter turning purple and watery.
- Coarse sugar topping is optional but adds a nice crunchy texture and sparkle.
- For best results, do not overmix the batter as this can make the muffins tough.
- The initial high temperature helps the muffins rise quickly, resulting in a lighter texture.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- The glaze will thicken as it cools—add a little milk if reheating to drizzle again.
