White Chocolate Cranberry Muffins

I think I have stumbled upon the secret ingredient that makes cafe muffins so much tastier than those I always make at home. It's really no surprise.... BUTTER! I make a lot of muffins, usually just simple recipes that generally come from the same "Muffins and More!" cook book that is straight out of my Mom's tangerine '80's kitchen (don't worry, she's updated her kitchen since the '80's), and they always call for vegetable oil or margarine. I've never used butter, and let me tell you, the results were great! The muffins maintain the crunchy exterior that usually disappears once they cool!

For this recipe I adapted the King Arthur Flour Chocolate Chip Muffin recipe. I wanted to use the white chocolate chips that I had left from the blondies I made last month. I swapped out the regular chocolate chips for white and dried cranberries, and used brown sugar rather than white. Here is the whole recipe:

• 1/2 cup butter
• 1 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 2 large eggs
• 1/2 cup milk
• 2 cups flour
• 1 cup white chocolate chips
• 1/2 cup dried cranberries

Preheat the oven to 350°F. Lightly grease muffin pan.

1) Beat together the butter, sugar, baking powder, salt, vanilla and cinnamon

2) Beat in the eggs, then stir in the milk.

3) Mix in the flour, then the chocolate chips and cranberries

4) Spoon the batter into the muffin cups

6) Bake the muffins for 30 minutes or until inserted toothpick comes out clean

Linking Up
The Taylor House - Pinterest Power Party
In Designer Jeans - Stop, Look & Link Party