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White Chocolate Cranberry Crumb Muffins
White chocolate cranberry crumb muffins are a taste of the holidays!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 15
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:
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Preheat the oven to 400 degrees. Spray a 12-cup muffin tin with cooking spray or line with cupcake liners and set aside.
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Whisk together the flour, baking powder, cinnamon, ginger, salt, and orange zest in a large mixing bowl.
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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.
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Divide batter evenly between the prepared muffin cups.
Crumb topping:
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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.
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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.)