I am very excited to announce today that I am now a part of Muffin Monday! I love making muffins, make them all the time, and eat one almost every day for breakfast. Muffins are easy to make, easy to freeze, and easy to reheat, making them a treat I’m never too tired to make and can always rely on when I’m in a hurry for breakfast, lunch, or even dessert. Plus they are endlessly versatile as Muffin Monday has demonstrated.
When I received the email for this week, however, my eyes saw only one word: chocolate. It was a chocolate muffin that all participants were to put their spin on. But, as you know, I’m allergic to chocolate. I panicked. I can’t make muffins I can’t eat. Think. Think. Think. I knew I could put a funky spin on the recipe and end up with a fantastic muffin. So it dawned on me. White chocolate. And what goes with white chocolate? How about some super tart cranberries.
I wasn’t sure how these muffins would turn out. I wanted a decadent, super moist, slightly gooey muffin that would remind me of the chocolate ones I used to eat before that pesky allergy. I honestly wasn’t sure if I could create that. I also wanted a balanced flavor, instead of a cloyingly sweet one white chocolate can create.
These might not be the prettiest muffins I have ever made, as they didn’t puff as much as I would have liked. Maybe it’s because I fill the muffin tin super full for big muffins, maybe it’s because the cranberries weighed them down. Regardless, it’s doesn’t matter. I was left with the muffin of my dreams.
The muffin itself is the moistest muffin I’ve ever made or eaten. Not one bite is even remotely dry, instead, it’s rich and moist and slightly gooey from all that melted white chocolate. The white chocolate can be tasted in every bite, along with a hint of vanilla. Then there are those super star cranberries, not only adding a burst of ruby color, but also a welcome tartness, giving the balance I was looking for. I also think these muffins weren’t meant to rise a lot, or they would have been fluffy and not as moist, not what I was looking for with these muffins. Beyond that, who wouldn’t want to wake up to these on Valentine’s Day? Chocolate? Check. Red? Check. So, I’m pretty excited to see what else Muffin Monday has in store and you should be excited to head to the kitchen and make these muffins!
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup granulated sugar
- ⅓ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1 cup almond milk
- 1 cup white baking chips, melted
- 1 10 ounce bag cranberries fresh or frozen, washed, dried, and picked over – do not thaw if frozen
- Preheat oven to 350 degrees F. Line a muffin tin with paper liners.
- In a medium bowl, stir together flour, baking powder, baking soda, and salt. In a large bowl stir together sugar, oil, vanilla, and eggs until well combined. Stir in the almond milk. Add melted white chocolate and stir until combined. Add the flour mixture to the sugar mixture and stir just until a dough is formed. Stir in cranberries, trying not to break them up or the batter will turn pink.
- Using a regular sized ice cream scoop, scoop batter into prepared pan, filling all the way to the top. Bake for 25-30 minutes, rotating halfway through if necessary, until a toothpick inserted in the center comes out with only a few moist crumbs. Cool completely in pan. May be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for several hours or in a 350 degree F oven for about 20 minutes.
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.