White chocolate cranberry muffins

Have you ever craved something so much, you’d go out to the store 5 minutes before closing just to get the ingredient you needed?? That’s me with chocolate. Ahh. the 5th food group. That’s surprisingly healthy as well. Luckily, this time, I have padded my pantry with chocolate to last me a good while, should I not bake excessively.

So… due to my new-found glut of Purdy’s white chocolate bars, I have had to find something to do with them. Googling up white chocolate recipes was not easy, lemme tell you. I wanted white chocolate recipes that were not too buttery in themselves, as white chocolate is luxurious enough as it is.

Finally, I stumbled upon a recipe from Godiva’s website. It was for white chocolate cheesecake muffins. Not feeling the need to gain 20lb, I opted out of the cheesecake and settled to gain 10. Oh boy, were these worth it. It you like a crispy top, these are the muffins for you. I halved the recipe and took out some oil and sugar. It didn’t compromise the taste from what I could tell. The texture of the insides are nice and soft. Truly, best eaten warm. And it took me less than 1/2hr to put together and eat. A big plus!

Next time I try this, I think I’ll flavor half of it with matcha and do a marbled loaf. Or I might switch it up and make them in madeleine pans, which would give these a really cute shape.

Plus, this is my first submission ever to a blog event. Sugar High Friday’s -Cravings.

White chocolate muffins

(Adapted from Godiva’s chocolate recipe, makes 24 mini muffins)

Almond Topping:
1 cup coarsely chopped almonds
2 tablespoons granulated sugar

White Chocolate Muffins:
2 bars (1.5 ounces each) Godiva Solid Ivory, coarsely chopped
3/4 cup milk, divided
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
1 large egg, at room temperature
1 teaspoon vanilla extract
1/2 cup dried cherries or cranberries

Make the almond topping:

Combine almonds and sugar in a small bowl. Set aside.

Make the muffins:

1. Preheat oven to 350°F. Line 16 muffin cups with paper baking cups and set aside.
2. Place solid ivory and 1/4 cup milk in a microwave-safe bowl. Microwave on medium (50% power) 1 minute. Stir. Microwave 30 seconds more or until solid ivory is softened. Stir until smooth. Let cool 10 minutes.
3. Mix flour, sugar, baking powder and salt in a large bowl.
4. Whisk remaining milk, oil, egg and vanilla extract in a medium bowl. Gently stir into flour mixture, stirring only until dry ingredients are moistened. Add solid ivory mixture and stir until blended. Stir in cherries.
5. Spoon batter into lined muffin cups, filling half full. Spoon 1 heaping tablespoon cheesecake filling in each. Sprinkle with almond topping.
6. Bake for 20 minutes or until tops spring back when lightly touched. Slightly cool muffins in the pan on rack. Best served warm.

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