I have to be honest. I came up with the recipe for these muffins on accident, but they turned out to be some of the best muffins I’ve ever made! I usually use a cup of Greek yogurt when making muffins, but when I went to grab the yogurt from the fridge, I only had ¼ cup. I debated on going to the store, but remembered I had ricotta cheese in the fridge, so I used that in place of the remaining yogurt. Best decision ever! These cranberry white chocolate muffins are fluffy, moist, and incredibly perfect for breakfast or a quick snack.
Don’t like cranberry white chocolate muffins? Use this recipe as a guide and swap the add-ins for items you prefer!
Cranberry white chocolate muffins:
- ½ cup canola oil
- ¾ cup all-purpose flour
- ½ cup oat flour (rolled oats ground to a flour consistency)
- 1 ½ tsp baking powder
- Pinch of salt
- ¼ cup nonfat Greek yogurt
- ¾ cup ricotta cheese
- 1/3 cup granulated sugar
- 1 egg
- 1 tsp vanilla bean paste
- 1 tsp orange zest (from about ½ an orange)
- ½ cup dried cranberries
- 1/3 cup white chocolate chips
Preheat oven to 375.
NOTE**** This recipe makes 10 muffins. You aren’t crazy and it’s not supposed to make a dozen. Not quite sure why, but these came out too perfect for me to want to tweak the recipe.
In a big bowl, whisk together yogurt, ricotta, oil, sugar, egg, and orange zest until everything is combined. In a separate bowl, mix your dry ingredients including the cranberries and white chocolate chips. Stir the dry ingredients into the wet and fold together until everything is just combined. Don’t overmix or the batter will become tough.
Line a muffin tin with paper liners and divide the batter into 10 muffins. Use an ice cream scoop to make sure that all of your muffins are equal size. Bake at 375 for 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
These accidental cranberry and white chocolate muffins are my new favorite, and I think they might become yours too!
Happy cooking!
