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White chocolate cranberry crumb muffins are a taste of the holidays, and the best breakfast ever this time of year! recipe via itsybitsykitchen.com #crumbmuffins #breakfast #Christmas

White Chocolate Cranberry Crumb Muffins

White chocolate cranberry crumb muffins are a taste of the holidays!

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 15
Author Kelsie

Ingredients

Muffins:

  • 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

Crumb topping:

  • 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

Instructions

Muffins:

  1. Preheat the oven to 400 degrees. Spray a 12-cup muffin tin with cooking spray or line with cupcake liners and set aside.
  2. Whisk together the flour, baking powder, cinnamon, ginger, salt, and orange zest in a large mixing bowl.
  3. 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.
  4. Divide batter evenly between the prepared muffin cups.

Crumb topping:

  1. 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.
  2. 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.)