Cranberry and White Chocolate Muffins
Cranberry and White Chocolate Muffins are our favourite festive recipe to bake during the holidays. Best served at a Christmas dessert table.
Servings: 12
Calories: 267kcal
Equipment
- measuring cups
- measuring spoons
- mixing bowl
- Spatula or Wooden Spoon
- blender
- muffin tin
Ingredients
- 2 cups Ripe Mashed Banana
- 3/4 cup Buttermilk
- 1/3 cup Canola Oil
- 1 Egg
- 1 tsp Vanilla Extract
- 1 3/4 cup All Purpose Flour
- 3/4 cup White Sugar
- 1/2 tsp Cinnamon
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Kosher Salt
- 3/4 cup Dried Cranberries
- 3/4 cup White Chocolate Chips
- 1/4 cup Fresh or Frozen Cranberries
Instructions
- Preheat oven to 350 F and prepare muffin cups by greasing with cooking spray.
- In a blender blitz the bananas, buttermilk, canola oil, egg and vanilla until smooth. Set aside.
- In a large bowl sift together the flour, sugar, cinnamon, baking powder, baking soda and salt. Whisk until combined.
- Make a well in the centre of the dry ingredients and pour in the wet ingredients. With a wooden spoon gently fold the mixture until just combined. Do not overmix. Add the cranberries and 1/2 cup white chocolate and fold to mix.
- Divide the batter into the prepared muffin cups. Top each muffin with fresh or frozen cranberries and remaining white chocolate chips.
- Bake for 18-20 minutes. Cool in pan for 5 minutes then rest on cooling racks.
Nutrition
Calories: 267kcal | Carbohydrates: 41.4g | Protein: 3.7g | Fat: 10.3g | Saturated Fat: 2.8g | Cholesterol: 16mg | Sodium: 186mg | Potassium: 192mg | Fiber: 1.3g | Sugar: 24.2g | Calcium: 55mg | Iron: 1mg