White Chocolate Cranberry Muffins

By á-48467

Ingredients

• 1/2 cup unsalted butter (1 stick), softened
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 large eggs
• 1/2 cup sour cream or Greek yogurt (lite versions are okay)
• 2 tablespoons buttermilk (buttermilk recommended, but regular milk or cream may be substituted)
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• pinch salt, optional and to taste
• 1 cup white chocolate chips
• 1 1/4 cups fresh cranberries, plus more for sprinkling (frozen may be substituted, do not thaw if using frozen)

Details

Adapted from averiecooks.com

Preparation

Step 1

Preheat oven to 425F. Spray a Non-Stick 12-Cup Regular Muffin Pan and one mini loaf pan (recipe yields about 14 muffins, or one dozen plus one mini loaf; or simply discard excess batter if that's easier) very well with floured cooking spray or grease and flour the pan; set aside. (I don't prefer the cosmetic look of muffin liners).
To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer), add the butter, sugars, and cream together on high speed until light and fluffy, about 2 to 3 minutes.
Stop, scrape down the sides of the bowl, and add the eggs, sour cream, buttermilk, vanilla, and beat on medium high speed until combined, about 2 minutes.
Stop, scrape down the sides of the bowl, and add the flour, baking soda, baking powder, cinnamon, optional salt, and beat until just combined, about 1 minute; don't overmix or muffins with be tough.
Add the white chocolate chips and beat on low speed to incorporate, about 30 seconds.
Add 1 1/4 cups cranberries and fold in by hand with a spatula.
Using a large cookie scoop, 1/4-cup measure, or spoon, turn batter out into prepared pans. Each muffin cavity should be filled nearly full. Turn remaining batter out into mini loaf pan or second muffin pan.
Add 2 or 3 cranberries to the top of each muffin and to the top of mini loaf.
Bake at 425F for 5 minutes.
Without opening oven door, turn oven temp down to 350F and bake for about 18 to 20 minutes (total in-oven baking time is about 23 to 25 minutes), or until muffins are set, domed, springy to the touch, and a toothpick inserted into the center out clean or with a few moist crumbs, but no batter, noting it's not a perfect test and you may hit juicy cranberries or melted white chocolate chips which shouldn't be confused with raw batter. Don't overbake and start watching muffins closely at 20 minutes total because all cranberries, ovens, climates, etc. vary. Mini loaf may take a few minutes longer than muffins to bake depending on quantity of batter.
Allow muffins to cool in pan on a wire rack for about 10 to 15 minutes, or until they've firmed up and are cool enough to handle. Muffins will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.