I’m happy to share my new addition to muffins recipes, Cranberry White Chocolate Chip Muffins! They are incredible, soft with a crunchy top. Sour cranberries are perfectly balance with sweet white chocolate chips and mild sweetness of the muffin!
Christmas baking is full swing here! The tree is up, the decorations are up, some gifts are already wrapped and the only thing that’s missing is the Christmas music. I don’t really do the music until right before the holiday. It’s probably because I used to work at restaurants a they start playing Christmas music the day after Halloween. I got so sick of it that I can only take about 2 days a year.
But decorations, baking and gifts….bring it on!
Hubby says that it’s like winter wonderland in here and the little man is running around rearranging the ornaments and singing Jingle Bells! Smells like cookies and muffins in here…heaven!
With all this baking, I have my best friend by my side. I’m talking about the PAM Cooking Spray. PAM and I have been together for over 10 years, pretty much since I’ve started baking, and I always have a couple of them next to my oven.
PAM has always been a great tool at baking because it works best to protect your baking creations from sticking to the pan but they’ve made some improvements (like it needed it). The improved formula of Original, Butter and Baking PAM spray have zero calories and it leaves 99% less residue that a bargain brand. I love that because, as you can see, my muffin pans are used a lot and and need good protection from baked-on residue.
I actually just now tried the baking one and I’m in love! I used to just use the original one and I’ve been missing out. My favorite part is the vanilla scent!
Muffins…we love muffins around here! Now that it’s holly-jolly Christmas time, it’s all about cranberries, gingerbread and peppermint! I am bringing on the cranberries!!
These muffins were AMAZING! So soft inside and the best crunchy top I’ve made yet! The flavor combination is perfect. Cranberries and white chocolate are just so good together!
Cranberry White Chocolate Chip Muffins
Ingredients
- 2 cups all purpose flour
- 1 cup brown sugar
- 1 tbsp baking powder
- 4 tbsp unsalted butter
- 1 cup whole milk
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup fresh cranberries
- 3/4 cup white chocolate chip
Instructions
- **Tip: always mix your muffin batter until the ingredients are just combined, don't over-mix. If you over-mix, you will end up with cupcake texture or even a flat muffin.**
- Preheat the oven to 400.
- Beat the butter and sugar for a couple of minutes.
- (On low) mix in the egg, milk and vanilla until just incorporated.
- (Still on low) Mix in the flour, baking powder and salt until just incorporated.
- Fold in the cranberries and white chocolate chips.
- Grease the muffin pan with PAM and add the matter, 3/4 way full.
- Bake for 18-20 minutes.
Nutrition
_________________________________________________________
Make sure you follow me through your favorite blog reader (bloglovin or other), subscribe to e-mail or follow me through | Facebook| Twitter| Pinterest| to keep up with the recipes!
Marsha A. says
I use pam anytime I bake or make a casserole. I love making chocolate chip, blueberry banana bread.
Jenne says
I have used Pam for more than a decade. I would love to have that Le Creuset pie dish though!!!
Auntiepatch says
Pinned it on Pinterest – http://www.pinterest.com/pin/225813368789729980/
Auntiepatch says
I use Pam every day. I spray the griddle, the frying pan, baking sheets, muffin pans, cake pans, measuring cups before measuring honey or corn syrup, the foil on the bottom of a baked dish AND the foil on top so the top doesn’t stick, and my hands when I’m mixing something messy like meatloaf to get in there and mush it all together. Like I said, I use it every day. Great product!
Amy | Amy's Cooking Adventures says
I use Pam daily! It’s wonderful for cakes!!
Erica says
I use Pam on my hands when doing a sticky kitchen task like pressing rice krispy candy into th epan or forming popcorn balls. It really helps to do that.
Jennifer Stanifer says
I use Pam any time I do any kind of baking, whether it’s muffins, cakes, etc. I also spray it on my hands when making meat loaf and on measuring cups, etc. Yes, I go through a lot of Pam!
Darlene Epps says
I use Pam spray with everything but my favorite is to keep my blueberry streusel muffins from sticking.
Shelly says
I always use Pam to spray loaf pans before baking pumpkin bread!
Heather B says
Peppermint Bundt Cake with White Chocolate Ganache is my favorite.
Esther T. says
I love cranberries. This recipe sounds great for the holidays.
Sandy Headtke says
I use Pam when making pecan pie. I spray the measuring cup before measuring the syrup
lyuba says
Great idea, Sandy! Best of luck!