Print

Cranberry White Chocolate Chip Muffins

Cranberry White Chocolate Chip Muffins - Light and tender bakery-style muffins studded with tangy dried cranberries and sweet white chocolate chips. | www.brighteyedbaker.com

These light and tender bakery-style muffins are loaded with tangy dried cranberries and creamy white chocolate chips for a sweet take on breakfast - perfect for the holidays!

  • Cook Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 10 5/8 ounces (2 1/2 cups, spoon and level) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 ounces (4 tablespoons) unsalted butter, softened
  • 2 ounces cream cheese
  • 4 5/8 ounces (2/3 cup) granulated sugar
  • 2 eggs
  • 10 ounces (1 1/4 cups) greek yogurt
  • 1 teaspoon vanilla extract
  • 6 ounces (1 cup) white chocolate chips, plus extra for tops
  • 4 1/4 ounces (1 cup) dried cranberries*, plus extra for tops
  • sparkling sugar, optional

Instructions

  1. Preheat oven to 400ºF. Grease a standard 12-cup muffin tin with nonstick spray.**
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment (or using a bowl and handheld electric mixer), cream together the butter, cream cheese, and sugar until smooth and light. Wiping down the bowl and beater as needed, beat in the eggs one at a time until well-incorporated. Beat in the yogurt and vanilla extract until smooth.
  4. Add the dry ingredients to the wet and mix in on lowest speed until mostly incorporated. Add the chocolate chips and dried cranberries and fold into batter just until all ingredients are evenly combined; be careful not to overmix.
  5. Divide batter between prepared muffin cups. Top each with a few extra white chocolate chips and dried cranberries (if desired) and smooth out tops briefly if needed. Sprinkle with sparkling sugar, if using.
  6. Bake, immediately reducing oven temperature to 350ºF, for 25-30 minutes, until a toothpick inserted into the center of one of the muffins comes out clean and the muffins are golden on top.
  7. Cool in pan briefly, and then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.

Notes

*I use sweetened dried cranberries and they don't make the muffins overly sweet, but feel free to use ones with no sugar added if you prefer.

**There's too much batter to use muffin liners with this recipe if making 12 muffins. If you're really set on using them and you have more than one muffin pan, you can divide the batter further and make a few extra muffins so you don't overfill each cup.