- If you don’t have whole wheat flour, substitute the 1 cup of whole wheat flour with all-purpose flour.
- For a nice texture on top of the muffins, sprinkle the tops with raw/turbinado sugar.
- Watch baking time towards the end and take care not to overbake.
Makes 12 Muffins
1 cup all-purpose floour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup granulated sugar
1 egg
2/3 cup milk
1/4 cup unsalted butter, melted and slightly cooled
2 teaspoons lemon zest
1 teaspoon vanilla extract
1/2 cup walnuts, coarsely chopped
1/2 cup white chocolate chips
1 cup fresh cranberries, coarsely chopped
Preheat oven to 375 degrees. Using paper baking liners, line pan(s) for 12 muffins.
In a large bowl, whisk the flours, baking powder, and salt.
In another bowl, whisk the sugar, egg, milk, butter, zest, and vanilla until blended.
Add the egg/milk mixture to the flour/dry ingredients and mix until well blended. Fold in the walnuts and chocolate chips. Gently fold in the cranberries.
Distribute batter evenly among the prepared muffin liners.
Bake for 18-22 minutes OR until a toothpick inserted into center comes out clean. Let muffins cool on a wire rack.
Store leftovers in an airtight container.