For the muffins: – 1 & 1/2 cups all-purpose flour – 2 teaspoons baking powder – 1 teaspoon salt – 1/2 cup vegetable oil – 3/4 cup light brown sugar packed – 2 large eggs – 1/2 cup sour cream – 1 tablespoon orange zest – 1 tablespoon orange juice fresh squeezed – 1 tablespoon milk – 1 tablespoon vanilla extract – 1 & 1/4 cups fresh or frozen cranberries – 1 cup white chocolate chips – 1 tablespoon coarse sugar optional For the glaze: – 2 ounces cream cheese softened – 2 tablespoons melted white chocolate – ½ cup powdered sugar – 1 tablespoon milk
Heat the oven to 425°F. Prepare 12-count muffin tins with paper liners or baking spray. Mix flour, baking powder, and salt in a medium bowl; put aside.
1 1/2 cups all-purpose flour, 2 tsp baking powder, 1 tsp salt Mix oil and brown sugar in a big bowl. 1/2 cup vegetable oil, 3/4 cup light brown sugar Whisk eggs until smooth.
2 big eggs Whisk sour cream until smooth. 1/2 cup sour cream Whisk orange zest, juice, milk, and vanilla until creamy.
One tablespoon each of orange zest, juice, milk, and vanilla essence Stir the flour mixture into the wet ingredients until barely incorporated without dry spots.
Fold in cranberries and white chocolate chips. 1 1/4 cups fresh or frozen cranberries, 1 cup white chocolate chips Portion muffin batter into prepared cups. If using, sprinkle coarse sugar on muffins.
One tablespoon coarse sugar Bake 5 minutes at 425°F. Bake the muffins for 16-18 minutes at 350°F until golden brown and a toothpick inserted into the center comes out mostly clean.
After 5 minutes in the tin, carefully remove the muffins and let them cool on a wire rack.
Prepare the glaze while the muffins cool. Mix cream cheese and white chocolate in a medium bowl. 2 ounces cream cheese, 2 tablespoons melted white chocolate Slowly whisk in the powdered sugar until smooth; it will be thick.
1/2 cup powdered sugar Stir in the milk until smooth; add more if too thick to drizzle. Milk 1 tablespoon Pour the glaze over the muffins and serve warm or let them cool to solidify.