Cranberry White Chocolate Muffins
White chocolate and cranberry muffins! These bakery-style beauties are bursting with juicy cranberries, smooth white chocolate, and the vibrant zing of lemon and orange zest! Packed with flavor, each bite is an awesome balance of sweet, tangy, and citrusy goodness.
Equipment
- Microplane zester
- Muffin pan
- Muffin liners
- Measuring cups or kitchen scale
- Measuring Spoons
- Mixing bowls
Ingredients
- ⅔ cup (145 grams) granulated sugar
- 2 oranges, zested zest only
- 1 ¾ cups (225 grams) all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 8 tablespoons (113 grams) unsalted butter melted and cooled
- 2 large eggs
- ½ cup (100 grams) whole milk
- 1 teaspoon vanilla extract
- ½ cup (85 grams) white chocolate chips or a bar chopped high quality is best
- ¾ cup (90 grams) fresh or frozen cranberries
Instructions
- Preheat the oven to 425F°. Line a muffin pan with 8 muffin liners.
- Whisk together the flour, baking powder, and salt, set aside.
- Using a microplane, zest the oranges. Whisk the orange zest into the sugar until it resembles wet sand, you want to release the oils. You can also use your fingers to rub the sugar and zest together.
- Add the melted butter, milk, vanilla, and eggs. Mix until combined.
- Add in the dry ingredients, whisk or stir until combined. Do not over mix. Add the white chocolate and cranberries, fold until combined, the batter will be thick.
- Divide the batter between the 8 muffin cups, it will look like too much batter for one cup, it’s not. Top with a little more sugar (I like turbinado raw sugar) to just coat the top.
- Place on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom and immediately reduce the temperature down to 400°F. Bake for about 20-24 minutes or until a toothpick comes out clean, check earlier if your oven runs hot.
- See storage instructions below in notes
Notes
I do not recommend making more than 8 muffins with this batter, the beauty of these is the big domed tops, you will only get that outcome if you really fill the liners.
To zest an orange, grab a microplane zester and gently scrape the bright orange peel off, being careful to avoid the white, bitter pith underneath. Hold the orange in one hand and move the orange in short strokes over the zester. You’ll want just the colorful outer layer.
Rub the Sugar & Citrus Zest Together: Gently rub the lemon and orange zest into the sugar before adding anything else. This releases the oils from the zest and infuses the sugar with incredible citrus flavor.
Don’t Over mix the Batter: Stir just until the ingredients are combined. Over mixing can lead to dense muffins, so keep it gentle for a light, fluffy texture.
Cool the Melted Butter: Allow the melted butter to cool slightly before adding it to the batter. Hot butter can cause the eggs to cook prematurely, affecting the texture of your muffins.
Storage
Room Temperature
Store these muffins at room temperature for up to one day, but be sure to enjoy them quickly! They tend to dry out fast, so they’re best when eaten fresh.
Refrigerator
Do not refrigerate, the cold can make them stale and lose their soft texture.
Freezer
If you have leftovers, freezing is your best bet. Simply wrap them tightly in plastic wrap or store in a freezer bag, and they’ll stay fresh for up to one month. Freezing locks in the moisture, keeping them soft and delicious when you're ready to enjoy them again! Just thaw at room temperature or pop them in the microwave for a few seconds for a fresh-out-of-the-oven taste.
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