White Chocolate Cranberry Muffins

• Vegetarian

• Produce

  • 1 cup Cranberries, heaping frozen

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 4 tsp almond extract (1 ml
  • 2 1/4 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 cup Granulated sugar
  • 2/3 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 1 1/2 cup White chocolate chip

• Oils & Vinegars

  • 1 4 cup canola oil (60 ml

• Dairy

  • 4 tbsp Butter, unsalted
  • 3/4 cup Buttermilk
  • 1/4 cup Heavy cream

Found on sugarspunrun.com

Description

Directions

• Preheat oven to 400F (205 C) and line 12-count muffin tin with cupcake liners
• In large bowl combine melted butter, oil and granulated sugar. Stir well.
• Add lightly beaten egg, egg white, and vanilla and almond extracts. Stir well.
• Add in buttermilk and stir until combined.
• Stir in cranberries and white chocolate.
• In separate bowl, combine flour, baking powder and salt.
• Gradually, carefully add in flour mixture, stirring until just combined (there still may be some flour mixture visible, this is OK just do not over-mix)
• Evenly divide into prepared muffin tin.
• Bake on 400F (205 C) 20-25 minutes (until toothpick inserted in center comes out mostly clean with few crumbs)
• In micro-wave safe bowl, combine white chocolate chips and heavy cream. Microwave at 10 second intervals, stirring every 10 seconds until chocolate is melted and heavy cream and chocolate are combined.
• Stir in powdered sugar.
• Using a spoon drizzle over muffins (muffins should be allowed to cool 5-10 minutes before being drizzled with glaze).