Snowy White Chocolate & Cranberry Muffins

 Soft winter muffins that look like snow and disappear just as fast.

December desserts don’t always have to be dark, heavy, and over-the-top. Sometimes you want something lighter. Something soft, pale, and quietly festive. These snowy muffins are exactly that. Tender, gently sweet, with creamy white chocolate and sharp little bursts of cranberry that keep things interesting.

They’re the kind of muffins you bake on a grey afternoon, serve with tea, or place on the table when guests drop by unexpectedly. And when you dust them generously with powdered sugar while they’re still warm, they turn into proper “snow muffins” – simple, unfussy, but visually spot on.

Ingredients (makes 12 muffins)

• 250 g all-purpose flour

• 120 g sugar

• 2 eggs

• 100 ml neutral oil

• 150 ml milk

• 1 teaspoon baking powder

• 80 g white chocolate, roughly chopped

• 80 g cranberries (fresh or dried)

• 1 teaspoon vanilla extract

• powdered sugar, for dusting

Method

1. Eggs and sugar
   In a large bowl, whisk the eggs and sugar until the mixture becomes lighter and slightly fluffy. You don’t need a thick ribbon – just make sure the sugar is well incorporated.

2. Liquids
   Add the oil and milk and whisk briefly until smooth. Stir in the vanilla extract.

3. Dry ingredients
   Mix the flour with the baking powder, then gently fold it into the batter. Stop as soon as the flour disappears – overmixing will make the muffins dense.

4. Add-ins
   Carefully fold in the chopped white chocolate and cranberries. If using dried cranberries, you can soak them briefly in warm water or orange juice for extra softness.

5. Bake
   Divide the batter between lined muffin cups, filling them about ¾ full.
   Bake in a preheated oven at 180 °C (350 °F) for 18–20 minutes, until lightly golden and a toothpick comes out clean.

6. Snowy finish
   While the muffins are still hot, dust them generously with powdered sugar. It will partially melt and give that soft, snowy look.

For extra-light muffins, replace 2 tablespoons of flour with cornstarch. The crumb will be noticeably softer and more delicate.

FAQ

Why do muffins turn out dense?
Most often because the batter was overmixed after adding flour.

Can I use butter instead of oil?
Yes, but the texture will be firmer. Oil keeps muffins softer and more moist.

How long do they stay fresh?
Stored in an airtight container, 2–3 days at room temperature. They also freeze well.

Can I bake them ahead of time?
Absolutely. Bake them a day in advance and dust with powdered sugar just before serving.

What other add-ins work well?
Dried cherries, red currants, or finely diced pear are great alternatives to cranberries.