CRANBERRY WHITE CHOCOLATE CHIP MUFFINS

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!

INGREDIENTS

– all-purpose flour – baking powder – baking soda – unsalted butter – cream cheese – granulated sugar

There's something about mixing tart with sweet that makes the cranberries and white chocolate work in perfect harmony here in these light, fluffy muffins.

In a bowl, whisk together the flour, baking powder, baking soda, and salt.

1

In the bowl of a stand 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.

2

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.

3

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.

4

Bake, immediately reducing oven temperature to 350°F, 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.

5

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