Ingredients
- 2 1⁄2 cup all purpose flour – spooned & leveled
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1 tsp ground cinnamon
- 1 cup granulated sugar
- 2 large eggs – at room temperature
- 1/2 cup canola oil (can substitute vegetable oil)
- 1 cup buttermilk (or whole milk) - at room temperature
- 2/3 cup full-fat greek yogurt - at room temperature
- 2 tsp vanilla extract
- 1 1⁄4 cup cranberries (fresh or frozen) – coarsely chopped
- 3/4 cup chocolate chips - plus more for topping, optionalcoarse decorative sugar – for topping, optional
Instructions
- Preheat oven to 425 F. Spray the cavities of a jumbo muffin tin with non-stick cooking spray and set aside
- In a large sized bowl combine the dry ingredients: flour, baking powder, salt and cinnamon. Mix well and set aside.
- In a medium sized bowl whisk together the sugar and eggs. Add in the milk, oil and vanilla extract. Whisk until well combined and pale yellow in color.
- Fold the wet ingredients into the dry. Use a wooden spoon or rubber spatula to gently mix everything together, being careful to mix until flour is just combined. The batter should still be• lumpy. Gently fold in the cranberries and white chocolate
- Pour the muffin batter into the prepared muffin tins, filling each tin all the way to the top. Sprinkle the tops of batter with decorative sugar.
- Transfer muffins to the oven and bake for 5 minutes. Without opening the oven door, reduce heat to 375 F and continue baking for 25 minutes, or until tops are slightly golden brown and the centers are set. Remove from oven and allow to cool in the pan 10 minutes. Remove muffins from pan and enjoy!
