Hey friends! I’m thrilled to share this delightful recipe for White Chocolate Cranberry Muffins, sweetened with date syrup instead of refined sugar. Trust me, you won’t miss the sugar at all.
Join the Fun!
Before we dive into the recipe, I want to let you know that if you subscribe to my email list, you’ll get a free digital download. It includes a weekly newsletter with my latest blog posts and a guide on milling fresh flour from both a baking and nutritional perspective. It’s pretty great (and I’m not just saying that because I made it).
My Journey with Sugar
I’ve been on a health journey for decades. I know, I know, I’m a bit young to say that, but it’s true! Back in the day, I could nap anywhere and everywhere – buses, classrooms, my sister’s bumpy Jeep – you name it. My friends even called me “The Old Amish Lady” in chiropractic school because I was always making everything from scratch and sleeping all the time.
Fast forward to now, I’m in my mid-forties and feel more energetic than ever. One major change has been cutting out refined sugars. A memorable Thanksgiving in Georgia had me cooking for folks with various food aversions. I swapped out refined sugars for coconut palm sugar and Sucanat, and guess what? No one took a nap after dinner, and no one craved leftovers. The difference was incredible!
Why I Avoid Refined Sugar
Cakes, cookies, and muffins typically mean loads of sugar. Refined sugar not only impacts health but also costs more. And frosting? Don’t even get me started. Making my own for years taught me it’s just a refined sugar and cornstarch combo, and I avoid it whenever possible.
The Sweet Solution
Recently, my son was down with a high fever, giving me some time to experiment. I’ve been working on converting beloved sweet recipes to use natural sweeteners. And I think I’ve nailed it!
The first batch of these muffins was a hit – even my other half loved them. I tweaked the recipe and directions to make it perfect, and now I’m excited to share it with you.
Here’s the recipe for these scrumptious White Chocolate Cranberry Muffins:
White Chocolate Cranberry Muffins | Date Syrup Sweetened
Ingredients
- 261 g soft white wheat spelt, barley, or other soft grains work well here
- 225 g milk
- 59 g butter 1/2 stick, softened
- 102 g date syrup
- 10 g baking powder
- 2 g baking soda
- 1 g salt 1/4 – 1/2 tsp
- 5 g vanilla extract
- 50 g eggs 1 whole
- 88 g cranberries, dried
- 88 g white chocolate
- 1 tbsp cinnamon, ground
Instructions
Preheat Oven:
- Preheat your oven to 425°F (220°C) and line a muffin tin with paper liners.
Prepare Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Sifting the flour can help incorporate more air and lighten the texture.
Cream Butter:
- In a large bowl, beat the softened butter until it becomes light and fluffy.
Add Date Syrup and Egg Alternately:
- Gradually add the date syrup to the creamed butter, mixing well after each addition. Alternate adding the date syrup and the beaten egg in small portions, mixing well after each addition to better emulsify the mixture and incorporate more air.
Add Wet and Dry Ingredients Alternately:
- Add one-third of the dry ingredients to the butter mixture and mix until just combined. Then add half of the milk and vanilla extract mixture and mix until just combined. Repeat with another third of the dry ingredients, followed by the remaining milk mixture, and then the final third of the dry ingredients. Mix gently after each addition, just until combined. Be careful not to overmix.
Fold in Mix-Ins:
- Gently fold in your mix-ins, making sure they are evenly distributed throughout the batter. Mix just enough to combine.
Fill Muffin Cups:
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Baking:
- Bake at 425°F (220°C) for 5 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
Tips:
- Alternating Method: This method helps to evenly distribute the wet and dry ingredients, reducing the risk of over-mixing and resulting in a lighter texture.
- Gentle Mixing: Mix just until each addition is incorporated to avoid developing too much gluten, which can make the muffins dense.
Nutrition
Enjoy baking, and feel good knowing you’re making a healthier choice!
