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)
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:
- Preheat oven to 350°F. Line 16 muffin cups with paper baking cups and set aside.
- 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.
- Mix flour, sugar, baking powder and salt in a large bowl.
- 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.
- Spoon batter into lined muffin cups, filling half full. Spoon 1 heaping tablespoon cheesecake filling in each. Sprinkle with almond topping.
- Bake for 20 minutes or until tops spring back when lightly touched. Slightly cool muffins in the pan on rack. Best served warm.