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white chocolate cranberry muffin with date syrup

White Chocolate Cranberry Muffins | Date Syrup Sweetened

Just Mill It
Available in my digital download along with MANY other recipes and variations, this muffin is converted to using date syrup and is downright delicious.
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Course Dessert
Cuisine Muffins
Servings 12 muffins
Calories 213 kcal

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.
By alternating the addition of the wet and dry ingredients, you'll achieve a well-mixed batter that bakes up into light and fluffy muffins.

Nutrition

Calories: 213kcalCarbohydrates: 33gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 30mgSodium: 218mgPotassium: 116mgFiber: 4gSugar: 16gVitamin A: 179IUVitamin B1: 0.02mgVitamin B2: 0.1mgVitamin B3: 0.2mgVitamin B5: 0.3mgVitamin B6: 0.04mgVitamin B12: 0.2µgVitamin C: 0.1mgVitamin D: 0.3µgVitamin E: 0.4mgVitamin K: 2µgCalcium: 104mgIron: 1mg
Keyword cranberry, date syrup, muffins, white chocolate
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