Scrumptious, soft muffins made with fresh cranberries and white chocolate chips. These tasty muffins are also topped with sweet cranberry streusel.
I hope you are having a nice holiday season because over here, my head is spinning. Seems like between family craziness, work craziness, school craziness, looking for a new house and my little man starting new school, I’m pulled in a hundred different directions. I can’t wait to get a little break, which I’m hoping will come soon, very soon. Meanwhile, an afternoon coffee break is a must, I can’t survive the day without a couple cups of coffee. You know what goes great with coffee? Muffins! It’s been a while since I had a homemade, fresh-from-the-oven muffin.
Little man dug up a bag of cranberries that I had in a fridge and was begging for me to open them so he could eat them. Hmmm, I guess he never actually had a fresh cranberry without it being in a baked treat or sweetened in any way. I gave him a couple of chances to back out but he was very much set of having some cranberries. So I gave him one to try and he looked at me like I was “Scrooge McDuck.” I told him that he could have more if he wanted but he should start with one. He didn’t need any more…
So instead, I offered to bake some muffins with cranberries and throw on some streusel since he was still a little hesitant after the fresh cranberry taste. Streusel always sweetens the deal. I threw in some minced dried cranberries into streusel too. Muffins came out awesome and that streusel definitely put them over the top.
I got inspired to make some cranberry white chocolate chip muffins after having my morning coffee with White Chocolate Raspberry International Delight creamer. It’s one of my favorite flavor combinations and I wanted to make the muffins a little more festive by using cranberries. Although, whole raspberries can definitely be substituted here.
- 2 cups flour
- 1 cup brown sugar
- 1 Tbsp baking powder
- 4 Tbsp melted butter
- 1 egg
- 1 cup of whole milk
- ½ cup sour cream
- 2 tsp vanilla extract
- Dash of salt
- 1¼ cup fresh whole cranberries
- ¾ cup white chocolate chips
- ¼ cup brown sugar
- 2 Tbsp white sugar
- ⅓ cup flour
- 2½ Tbsp melted butter
- ⅔ cup dried cranberries, minced
- Preheat the oven to 350 and grease a muffin pan with some baking spray.
- In a large mixing bowl, whisk egg, sugar, melted butter, sour cream, vanilla and milk.
- Sift in flour, salt and baking powder. Whisk together until smooth.
- Fold in cranberries and white chocolate chips.
- Fill the muffin pan cups ¾ full with muffin batter and set aside.
- In a medium bowl, combine brown sugar, white sugar and flour. Mix well until all ingredients are incorporated evenly.
- Pour in melted butter and carefully fold it in with a large fork. You will want to be careful so you don't over-mix. Streusel should look like large crumbs and not paste.
- Fold in minced, dried cranberries into streusel crumbs.
- Sprinkle about two tablespoons of streusel on top of each muffin.
- Bake for 27-30 minutes (Do a toothpick test to check if they are done. Tip: insert the toothpick in the batter part and try not to hit a cranberry).
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This conversation is sponsored by International Delight. The opinions and text are all mine.