I offered samples of these muffins to those who attended the My Halal Kitchen Baking Demo for a Sunday school just a couple of days ago. I was demonstrating how versatile the batter for my Banana Blueberry Loaf can be just by substituting a few ingredients and changing up the presentation. The base is the same, so you can rest assured that you can pretty much have it any way you like.
Cranberry & White Chocolate Mini Muffins
Makes about 60 mini cupcakes (2 in. round)
1 cup vanilla flavored yogurt or plain, full fat yogurt
1 cup vegetable, grapeseed oil, or flavorless oil.
1/2 tsp. vanilla extract
2 cups unbleached all-purpose flour
1 tsp. salt
1/2 tsp. baking powder
2 cups pure cane sugar, granulated
1 cup white chocolate morsels with real cocoa butter
1 cup frozen cranberries
- Preheat oven to 350º.
- Measure all dry ingredients into a metal or glass mixing bowl. Set aside.
- In a separate mixing bowl, measure out the eggs and yogurt. Using a wire whisk, mix together well. Next, add the vegetable oil and whisk again until all three ingredients are well-blended.
- Using 1-2 cups at a time, add the dry ingredients to the wet mixture. Using a wooden spoon or heavy wire whisk, blend all ingredients until there are no lumps.
- Gently fold in the cranberries, then the white chocolate morsels.
- Using an ice cream scoop or rounded measuring spoon, add the batter to paper-lined muffin tins. Since these are small muffins, be sure to add no more than one cranberry per muffin.
- Bake for 30-33 minutes or until the tops of the cupcakes are light golden brown.
- Allow to cool. Frosting is optional.
For alternative and yummy frosting options, try using things like créme frâiche, mascarpone cheese, or Nutella.
These are great for breakfast, kid treats, or party desserts.