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!
*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.