This morning I thought I’d whip up some muffins with things I had on hand. I also love tinkering with recipes and next time I make these I’ll add some lemon juice.  As is, they were delicious with a nice sweet/tart vibe but I think adding a little lemon into the mix wouldn’t hurt.  It’s worth a try. I find muffins are one of the easiest things to bake. If anything, the trick is not to mix them too much.  Less is more.  When you look at this recipe, you can basically swap out the extras for anything you have on hand.

Cranberry White Chocolate Muffins



  • 2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt


  • 2 eggs
  • 1/4 cup of vegetable oil
  • 3/4 cup of milk


  • 1 cup of dried or fresh cranberries
  • 1/2 cup of white chocolate chips


  • Melted butter
  • granulated sugar

Preheat oven to 400 F. Mix all the dry ingredients together and whisk together (I prefer doing this rather than sifting). Then add the EXTRAS to the dry ingredients.  In another bowl, mix all the wet ingredients together.  Now, combine the wet and the dry with a fork trying not to overmix.  Once the batter is wet and there isn’t any dry flour hanging around, you’re good to go. It’s ok if the batter is lumpy. Don’t worry.  Fill your muffin tin 3/4 full. (I rarely use muffin liners as I prefer to use cooking spray)  Bake for 12-15 minutes depending on your oven. When the tops spring back, they are ready.  Brush the tops with melted butter and then sprinkle with granulated sugar.

All that is left to tackle now is the dishes.




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