Wednesday, March 16, 2011

Cranberry White Chocolate Chip Muffins

Over the past month or so I have acquired three packages of dried cranberries. This sort of thing happens to me when I buy items on a whim. That is why I rarely go to the store without a shopping list, because when I do I end up with multiple packages of dried cranberries and no toilet paper. I am the kind of person who has to write everything down, it gives me a sense of calm, when it's on paper I no longer have to store it in my head and I like that.

Cranberry White Chocolate Chip Muffins 
3 1/2 cups All-Purpose Flour
1 1/2 cups Granulated Sugar
4 1/2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
8 tablespoons Powdered Buttermilk
2 cups Water
8 tablespoons Unsalted Butter, Melted and cooled
2 Eggs
6  ounces Dried Cranberries
6 ounces White Chocolate Chips
1 teaspoon Vanilla

Preheat oven to 375 degrees F and line standard 12 cup muffin tin with baking cups. Whisk together the eggs, water, butter, and vanilla. In a separate bowl whisk together the flour, sugar, baking powder, baking soda and powdered buttermilk. Add the wet ingredients to the dry and stir just until combined, then add the dried cranberries and white chocolate chips and stir just to incorporate, careful not to over mix. Fill muffin cups 2/3 the way full with batter. Bake for 20-25 minutes or until muffins are golden.

Makes 30 Muffins

Adapted from Barefoot Contessa: Back to Basics: Fabulous Flavor from Simple Ingredients


  1. I just made muffins too :-) I love the combo of white chocolate and cranberries

  2. They look divine!! I'd like to make them sometime, but I've never seen powdered buttermilk before. I'd have to try making them with regular buttermilk.


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