Cranberries are here! These bright red, tart, glossy berries look and taste wonderful in bakes. These quick cranberry and white chocolate muffins are sure to tempt you to bake a batch :). The sweetness of the white chocolate and soft muffin is perfectly balanced by the sharp bursts of cranberries. Another bonus – they stay fresh for quite a long time.
Makes 12 muffins.
Ingredients for white chocolate and cranberry muffins:
- 300 g plain flour
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- 2 large eggs
- 150 ml rapeseed or sunflower oil
- 200 g caster sugar
- 220 g soured cream
- finely grated zest of 1 orange
- 300 g cranberries (fresh or frozen)
- 100 g white chocolate, finely chopped or white chocolate chips
Additionally:
- granulated sugar, for sprinkling
All ingredients should be at room temperature.
In a large bowl, whisk together the eggs, oil, sugar, soured cream and orange zest until combined. Sift the flour, baking powder and bicarbonate of soda directly into the mixture, then stir with a whisk or spatula just until combined. Add the cranberries and white chocolate and gently fold in.
Divide the batter between 12 sturdy paper cases (or regular cases placed in a muffin tin), filling each about ¾ full. Sprinkle the tops with granulated sugar.
Bake at 175°C for about 25 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool.
Enjoy!
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