White Chocolate Cranberry Muffins

Delicious, used defrosted, frozen cranberries, and the chocolate really off-set the tartness of the berries

Lovely combination of the cranberry and white chocolate. A great morning (or afternoon, or night) treat! Just for my personal tastes I would have preferred a tad more sugar. Also, make sure to store these in an airtight container. They bake soft and moist and perfect but will dry out overnight if you don't.

WOW! The muffins were delicious!<br/>I prepared them for the Valentine's day one day in advance, wrapped with plastic foil and kept in a fresh place. They were soft, moist, tasty, not to fat and we loved the spices in them a lot!<br/><br/>I added some coarse sugar on the top.<br/>A perfect recipe a real keeper!

WOW - these muffins are amazing! Easy to make, beautiful texture, beautiful flavor. I used white chocolate chips and fresh cranberries that I chopped a bit in my little food processor. These muffins have a wonderful balance of flavor; the chocolate is sweet, the muffin itself is not overly sweet, both perfect with the tart cranberries. Beautiful, delicious, bakery-quality muffins - thank you for sharing a keeper!

LALA another greast recipe from you! These were the perfect muffin for a cold weekend! I love chocolate and cranberry so I was in heaven. I could not wait for them to cool so slathered a bit of creamed butter on a hot one and loved it with every bite. DH gobbled these up. I followed directions to T but could see using milk chocolate as well. Lovely and a definite regular to the winter addition of muffin recipes. I think I will try this as a quick bread too. I bet this will be great light;y toasted on a winter morning.<br/>Thank you! Made for THINK PINK October 2010