WHITE CHOCOLATE CRANBERRY MUFFINS
I wasn't sure how these muffins would go over with my family, but everyone raved about the combination of white chocolate and dried cranberries.
Provided by Taste of Home
Time 35m
Yield 15 muffins.
Number Of Ingredients 11
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.
Nutrition Facts :
CRANBERRY AND WHITE CHOCOLATE SCONES
Washington State produces large numbers of cranberries. This delicious recipe featuring them is from the Inn at Barnum Point, Camano Island, Washington.
Provided by Julesong
Categories Scones
Time 30m
Yield 8-16 scones
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- In a bowl by hand or using an electric mixer, blend together the flour, sugar, baking powder, salt, and butter.
- Add the half and half, beaten egg, cranberries (I like the dried ones), and the white chocolate chips, and stir until the dough holds together.
- Turn out onto a lightly floured board and knead for 2 minutes.
- Form into a 1/2-inch thick round, then cut the round into 8 wedges (you can also make two smaller rounds of smaller wedges, if you like).
- Spray a baking sheet with vegetable oil, then transfer the wedges to the sheet.
- Bake the scones at 400 degrees F for 14 minutes or until golden brown.
CRANBERRY CHOCOLATE ORANGE MUFFINS
The moist muffins are perfect for the holidays, but are a treat anytime at my house.
Provided by Sarah-May
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 212.8 calories, Carbohydrate 36 g, Cholesterol 15.5 mg, Fat 7.2 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 2.1 g, Sodium 143.9 mg, Sugar 19.3 g
CHOCOLATE CHIP CRANBERRY MUFFINS
OMG! Chocolate and cranberries - who would have known this was a mix made in heaven???!! Adapted from a recipe from 125 Best Chocolate Chip recipes. You can also use frozen cranberries.
Provided by Redsie
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a medium bowl, combine flour, baking powder and salt.
- In a food processor fitted with a metal blade, coarsely chop cranberries.
- In a large bowl, whisk together the sugar, eggs, milk, oil, orange zest and vanilla. Stir in flour mixture, just until combined. Fold in chopped cranberries and chocolate chips. Do not overmix.
- Spoon batter into greased or lined (with paper liners) muffin cups.
- Bake in preheated oven for 20 minutes or until puffed, golden and a tester inserted into center comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and let cool completely on rack.
Nutrition Facts : Calories 280.9, Fat 12.4, SaturatedFat 2.9, Cholesterol 31.8, Sodium 129.2, Carbohydrate 39.8, Fiber 1.6, Sugar 22, Protein 4.1
EASY CRANBERRY WHITE CHOCOLATE MUFFINS RECIPE
This recipe will help you to create Cranberry White Chocolate muffins. These are light, fluffy, peppered with dried cranberries and white chocolate chips in amongst an orange flavoured chocolate cake. Enjoy these muffins plain and unadorned or dusted with a little icing sugar, they really don't need anything more.
Provided by Julia
Time 25m
Number Of Ingredients 12
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 !
Nutrition Facts : ServingSize 1 muffin, Calories 295 kcal, Carbohydrate 41 g, Protein 4 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 30 mg, Sodium 195 mg, Fiber 1 g, Sugar 22 g, UnsaturatedFat 10 g
WHITE CHOCOLATE CRANBERRY MUFFINS
I came up with this recipe one day when searching a nice way to use up some leftover cranberries. I think the white chocolate goes great with the fruit and also gives the muffins a very special texture.
Provided by Lalaloula
Categories Dessert
Time 40m
Yield 14 muffins
Number Of Ingredients 10
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.
Nutrition Facts : Calories 209.7, Fat 8.8, SaturatedFat 2.6, Cholesterol 17.2, Sodium 98.6, Carbohydrate 29.6, Fiber 1.3, Sugar 12, Protein 3.6
SKINNY CHOCOLATE & CRANBERRY MUFFINS
These gorgeous low-fat muffins make a great coffee morning treat, best served warm from the oven
Provided by Mary Cadogan
Categories Afternoon tea, Treat
Time 35m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with paper cases. Sift the flour, cocoa, baking powder and cinnamon into a bowl. Stir in the sugar and cranberries. Microwave the chocolate on Medium for 1-1½ mins, stir, then set aside.
- Mix the yogurt and milk with the oil and egg. Make a well in centre of the dry mix and gently stir in the liquid. Drizzle half the chocolate over the mix, gently fold in until swirled, then repeat with the remaining chocolate. Take care not to over-mix. Spoon the mix into the muffin cases and bake for 15-20 mins until risen and firm to the touch.
Nutrition Facts : Calories 206 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.42 milligram of sodium
BAKERY STYLE CRANBERRY CHOCOLATE CHIP MUFFINS
This is an adaptation of a Joy of Cooking recipe. I made these in my Wilton Jumbo muffin pan for coffee house or bakery style muffins, but you can use standard muffin tins as well. I freeze my leftover cranberries at Thanksgiving and use them right from the freezer, chopping in my pampered chef chopper or food processor. Use whatever type of milk you have on hand. The richer the milk, the richer the muffins. Use heavy cream for a truly decadent muffin. Vary the butter amount based on your taste as well. Use the full stick if you are making these ahead of time. These are great with white chocolate if you like it. Try with mini chocolate chips, chopped chocolate, or cinnamon chips. Baking time varies based on the temperature of your ingredients and the size of the muffins. As little as 15 minutes for small/standard muffins with room temp ingredients, up to 30 minutes for Jumbo muffins with frozen cranberries.
Provided by MDMama
Categories Quick Breads
Time 40m
Yield 6 Jumbo muffins, 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 539.3, Fat 25.2, SaturatedFat 14.9, Cholesterol 116.9, Sodium 433.6, Carbohydrate 73, Fiber 2.9, Sugar 35.8, Protein 8.8
MACADAMIA NUT, CRANBERRY, GINGER AND WHITE CHOCOLATE MUFFINS
I love all the ingredients in this recipe and the muffins are delicious! They have become a favourite to bake when I plan a brunch for friends and family. Source: Local newspaper - Charlene Schmitt created these very special muffins that are somewhere between muffin and cookie
Provided by Elly in Canada
Categories < 60 Mins
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat oven to 350 F (180 C).
- Combine dried cranberries, crystallized ginger, brandy or Grand Marnier, and hot water and let sit for 15 minutes.
- In a large mixing bowl beat egg. Add brown sugar and butter and continue to beat for one minute. Stir in buttermilk.
- In separate bowl combine flour, baking powder and salt. Mix thoroughly. Add this mixture all at once to the egg mixture. Stir lightly until combined. Do not over mix.
- Fold in white chocolate chips and nuts, along with cranberry and brandy mixture, into the batter. Spoon into muffin cups.
- Bake for 25 to 30 minutes until tops are slightly browned.
Nutrition Facts : Calories 293.7, Fat 12.3, SaturatedFat 5.4, Cholesterol 30.1, Sodium 178.7, Carbohydrate 41.4, Fiber 1.1, Sugar 19.6, Protein 4.5
WHITE CHOCOLATE MUFFINS
Make and share this White Chocolate Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h5m
Yield 20 muffins
Number Of Ingredients 9
Steps:
- In a mixing bowl, whisk flour, baking powder, and salt until uniform; set aside.
- Add 4 ounces white chocolate and all the butter in the top of a double boiler set over simmering water.
- Stir constantly until half the chocolate and butter is melted.
- Remove the top of the double boiler; continue stirring, away from the heat, until the mixture is smooth; cool for 10 minutes.
- In a large mixing bowl, whisk the egg and sugar until thick and pale yellow (approx 2 minutes).
- Whisk in the cooled chocolate mixture until smooth; whisk in the milk and vanilla.
- Use a wooden spoon and stir in the remaining chopped white chocolate.
- Stir in flour mixture just until moistened.
- Fill muffin tins that have been sprayed with nonstick cooking spray, 3/4 full.
- Bake in a 375°F oven for 20 minutes OR until muffins are browned with sightly rounded tops and pick comes out clean.
- Set pan on a wire rack to cool for 10 minutes.
- Turn muffins out of pan; cool on wire rack for 5 minutes.
- If storing or freezing muffins, cool completely before sealing in airtight container or in freezer-safe plastic bags.
- •Alternative--White Chocolate Orange Muffins: add 2 teaspoons orange extract or 1/2 teaspoon orange oil with the vanilla.
Nutrition Facts : Calories 197, Fat 8.5, SaturatedFat 5.1, Cholesterol 20.3, Sodium 136.5, Carbohydrate 27.8, Fiber 0.3, Sugar 17.6, Protein 2.9
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