Cranberry White Chocolate Muffins - Small batch
Deliciously easy small batch muffin recipe (only 6 muffins!) with sweet white chocolate and tangy cranberries.
Equipment
- 1 Large mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 muffin tin - for 6
- 1 ice cream scoop
- 6 Muffin cases
Ingredients
- 200 grams plain flour
- 1 tsp baking powder
- 75 grams caster sugar
- 1 tsp vanilla extract
- 2 whole eggs
- 80 grams flavourless oil, like vegetable or sunflower
- 75 grams milk
- 110 grams cranberries fresh or frozen
- 70 grams white chocolate chopped or in chips
Instructions
- Preaheat the oven to 180°c (360°f) or 170°c (340°f) if fan assisted.
- In a large mixing bowl, add the flour, baking powder and sugar. Whisk together to remove any lumps.
- Create a hole in the middle of the flour and add the eggs, milk and oil.
- Whisk the liquids together before switching to a rubber spatula. Gently mix and fold the batter together until combined.
- Be careful not to overmix, a few small lumps left is ok.
- Add the cranberries and white chocolate to the batter, leaving a small handful of each to use on top, and mix through.
- Add the muffin liners to the muffin tin. Using an ice cream scooper or large tablespoon, spoon the batter into each case until each liner is filled about 80% or until all the batter has been used.
- Use the remaining cranberries and white chocolate to sprinkle over the top.
- Bake for 20-30 minutes until the muffins are a light golden brown colour all over.
- Allow to cool before removing from the tin.
- Serve immediately. Leftovers may be kept in an airtight container or tightly wrapped but they are best served on the same day of baking.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.