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White Chocolate Cranberry Lemon Muffins

White Chocolate Cranberry Lemon Muffins - featured image
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These tender, bakery-style muffins combine creamy white chocolate, tart cranberries, and vibrant lemon zest for a brunch treat that’s quick, easy, and crowd-pleasing. Perfect for weekend mornings, holiday spreads, or anytime you crave a comforting homemade muffin.

Ingredients

Scale
  • 2 cups all-purpose flour (or gluten-free blend)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled
  • 2/3 cup granulated sugar (or coconut sugar)
  • 2 large eggs, room temperature
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/2 cup whole milk (or dairy-free milk)
  • 2 tablespoons fresh lemon zest (about 2 medium lemons)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen cranberries (do not thaw if frozen)
  • 3/4 cup white chocolate chips
  • 1 tablespoon flour (to toss cranberries)
  • 2 tablespoons coarse sugar (optional, for topping)
  • Zest from 1 lemon (optional, for topping)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Toss cranberries with 1 tablespoon flour in a small bowl to prevent sinking.
  4. In a large bowl, whisk melted butter and sugar until slightly fluffy. Add eggs one at a time, whisking well after each.
  5. Stir in sour cream (or Greek yogurt), milk, lemon zest, lemon juice, and vanilla extract.
  6. Add dry ingredients to wet ingredients, folding gently with a spatula until just combined. Do not overmix.
  7. Fold in floured cranberries and white chocolate chips until evenly distributed.
  8. Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle tops with coarse sugar and extra lemon zest if desired.
  9. Bake for 20-24 minutes, or until tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate pan halfway through baking.
  10. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature eggs and dairy. Toss cranberries and chocolate chips in flour before adding to batter to prevent sinking. Start baking at 400°F for 5 minutes, then reduce to 375°F for domed tops. Muffins freeze well and taste even better the next day. Variations include gluten-free, dairy-free, and swapping in other berries.

Nutrition

Keywords: white chocolate, cranberry, lemon, muffins, brunch, easy, bakery-style, breakfast, holiday, crowd-pleaser

Find it online: https://tomyumy.com/white-chocolate-cranberry-lemon-muffins-easy-brunch-recipe/