Cranberry White Chocolate Muffins

Cranberry White Chocolate Muffins
3 cups all purpose flour

4 tsp. baking powder

½ tsp. salt

1 tsp. ground cinnamon

2 large eggs, room temperature

1 cup granulated sugar

1 cup milk (preferably buttermilk or 2%)

½ cup canola oil

1 tsp. vanilla extract

1 ¼ cup cranberries, fresh or frozen defrosted - coarsely chopped

¾ cup white chocolate chips

Preheat oven to 425 degrees.  Prepare muffin pan by spraying with oil or adding paper cups.  This recipe makes 12 regular size or 6 jumbo size muffins.  

In a large bowl combine the dry ingredients - flour, baking powder, salt, and cinnamon.  Mix well and set aside. 

In a medium bowl whisk together the eggs and sugar.  Add in the milk, oil, and vanilla extract.  Whisk until well combined and pale yellow in color.  

Fold the wet ingredients into the dry.  Use a wooden spoon or rubber spatula to gently mix all together, being careful to mix only until flour is just combined.  Do not over mix.  The batter should be lumpy.  

Gently fold in the cranberries and chocolate.  

Pour batter into the muffin tins or cups, filling to the top.  You may sprinkle decorative sugar on top if you like.  

Directions for baking the 12 Regular size muffins...

Bake in oven for 4 minutes at 425 degrees.  Without opening the oven door, reduce heat to 375 degrees and continue baking for 18-20 more minutes or until tops are slightly golden brown and the centers are set.  Remove from oven, cool for 10 minutes, and serve.  

Direction for baking the 6 Jumbo size muffins...

Bake in oven for 5 minutes at 425 degrees.  Without opening the oven door, reduce heat to 375 degrees and continue baking for 25 more minutes or until tops are slightly golden brown and the centers are set.  Remove from oven, cool for 10 minutes, and serve.