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!
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 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.
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.
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.
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.