Can you guys believe it’s almost December, woah where did this year go? Covid, that’s where it went, ugh. But, hey we’re making the best of it by sticking close to home with our immediate family and baking together till we drop!
This past weekend we baked several batches of these white chocolate cranberry orange muffins and I got to tell you – they are delicious! Slight hint of orange, tart cranberries and sweet white chocolate chips, it’s a match made in heaven.
These muffins come together quickly and are a great recipe to involve the kids in if you have them. I know for us, one of the best parts of baking with Luna is her getting to sneak a taste of all the ingredients, and I mean all of them. She doesn’t just want to try the white chocolate chips, she wants to try the frozen cranberries, dip her finger in the cinnamon, flour, baking powder you name it. And although many baking ingredients certainly aren’t really all that tasty on their own – I LOVE watching her explore and experiment; and a little dry mouth after a pinch of flour never hurt anyone, hahaha!!!
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup + 1 tsp sugar
- 2 large eggs, at room temperature
- 1/2 cup greek yogurt
- 1 tsp vanilla
- 1/3 cup orange juice
- 2 tsp orange zest
- 1 3/4 cups all-purpose flour
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 11/2 cups frozen cranberries (do not thaw)*
- 1 cup white chocolate chips
- Preheat oven to 400F and spray your muffin pan with nonstick spray or line with cupcake liners, set aside.
- In a stand mixer with the paddle attachment, beat the room temperature butter on high speed until smooth and creamy. Add the 1/2 cup of sugar and beat on high until creamed together, about 2 minutes, scraping down the bowl as needed to make sure all the sugar is incorporated. Next add the eggs, yogurt, and vanilla. Beat on medium speed until the mixture is combined smooth in texture. Lastly add the orange juice and zest and mix until combined.
- In a separate bowl, toss your dry ingredients together (flour, baking soda, baking powder, cinnamon, and salt). Mix the dry ingredients into the wet ingredients until just combined (be careful not to over mix). Next fold in the cranberries and white chocolate chips with a wooden spoon or spatula.
- Spoon the batter into your muffin pan, filling them all the way to the top. Use the remaining tsp of sugar and sprinkle the top of each muffin with a little. Bake at 400F for 8 minutes, then keeping the muffins in the oven, lower the temperature to 350F (and bake for 13-15 more minutes, until a toothpick inserted in the center comes out clean.
- Let cool and serve. Muffins can be kept in an airtight container on the counter for 2-3 days, or in the fridge for 4-5 days. They can also be frozen.
*You may use fresh cranberries as well. You can also use dry, just note you may want to adjust the sugar as dried cranberries are much sweeter.
*These muffins are not that sweet (that's the way we like them in this household), they are definitely more tart, so if you like things sweet, you can add a 1/4 cup more sugar.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 255Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 55mgSodium: 325mgCarbohydrates: 30gFiber: 2gSugar: 12gProtein: 5g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators and not from My Sweet Mess. Although we do attempt to provide as accurate nutritional information as possible, these figures are only estimates.
So what are you waiting for, getting baking my friends.
And if you’re looking for more baking recipes, check these out:
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Till the next recipe,