White chocolate cranberry crumb muffins are a taste of the holidays and the best breakfast ever this time of year!
Does it seem to you that time is moving faster? Not that we’re getting older and have more perspective on how long or short a year really is, but that the earth is actually spinning faster on its axis making days shorter and time fly by.
I should note that I don’t actually know how time works so maybe the earth’s spinning doesn’t have anything to do with how long our days are. . .science isn’t my thing. . .
But this all feels very true to me! Last Christmas feels like three weeks ago and, as happens every year, I don’t have enough time to bake everything on my list. Unless I skip Christmas shopping this year but my sister would not be pleased.
So a little tea and snack break is in order today so I can catch my breath before the holidays begin in force. I’m munching on one of these cranberry white chocolate crumb muffins and sipping some extra hot tea and moving things from my 2017 Christmas baking list to a new one for next year.
When I’ll be even older. Gulp.
Does anyone know how I can catch that Benjamin Button disease?
As I’ve said it before and will say many times again: muffins are just cake that it’s socially acceptable to spread butter on. And a fluffy baked good slathered in butter solves most of life’s problems.
If you find yourself needing a little break from the holiday madness, I urge you to make some of these muffins for yourself. Take a few minutes to breathe and get baking! Nothing soothes the nerves like the smell of muffins piping hot right from the oven.
Especially if those muffins smell like Christmas, which these do because of the cinnamon and ginger (and, duh, cranberries).
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- Finely grated zest of half an orange
- 6 tablespoons unsalted butter, melted and cooled slightly
- 1 cup packed light brown sugar
- 1/2 cup whole milk
- 1 large egg
- 1 cup chopped fresh or frozen cranberries
- 1/2 cup white chocolate chips
- 1 cup all-purpose flour
- 1/4 cup finely chopped pecans (or other nuts)
- 3 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted
- Preheat the oven to 400 degrees. Spray a 12-cup muffin tin with cooking spray or line with cupcake liners and set aside.
- Whisk together the flour, baking powder, cinnamon, ginger, salt, and orange zest in a large mixing bowl.
- Combine the butter, sugar, milk, and egg in a medium mixing bowl and stir until well combined. Mix the wet ingredients into the flour mixture until just barely incorporated, then fold in the cranberries and white chocolate chips.
- Divide batter evenly between the prepared muffin cups.
- Combine the all ingredients except butter in a medium bowl. Stir in the melted butter until the mixture forms clumps about the size of peas. Set aside.
- Divide topping evenly over the muffins and bake 25 to 30 minutes, until they’re lightly browned on top and a cake tester inserted into the center of the muffins comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to col completely. (Muffins can be stored, covered tightly with plastic wrap, for up to 2 days.)
Muffins adapted from Epicurious
Topping adapted from Food and Wine