As some of you may remember, I've made Cranberry-Zucchini muffins before, but I wanted to try another cranberry muffin recipe to please my aunt, and well, to get rid of all the extra frozen cranberries I had hogging valuable (and limited) space in my freezer.
After perusing my Joy of Cooking cookbook, I adapted the recipe below to create a truly decadent muffin recipe. Be advised that this is definitely NOT a breakfast muffin - the richness of the butter and white chocolate chips make this at the very least, a snack muffin, if not an all-out dessert.
Cranberry-White Chocolate Muffins
1 3/4 cups all-purpose flour
3/4 tsp. salt
1/4 cup sugar
1/4 cup melted butter
2 tsps. baking powder
3/4 cup milk
1 cup fresh or frozen cranberries
1 cup white chocolate chips
1. Preheat oven to 400F.
2. Line a 12-cup muffin pan with paper liners.
3. Whisk flour, salt, sugar and baking powder together in a medium-sized bowl.
4. In the bowl of an electric mixer, beat the eggs.
5. Add the butter and milk to the eggs and beat until well blended.
6. Add the dry ingredients to the butter mixture and mix on low speed until the dry ingredients are just incorporated.
7. Gently fold the cranberries and chocolate chips into the mixture by hand.
8. Divide the mixture in the muffin pan and bake for 20 - 25 minutes.
9. Remove the muffins from the oven and allow to cool on a cooling rack.