Christmas Muffin Top
If you happen to love the tops of muffins, I think you just might enjoy this small-batch White Chocolate Cranberry Muffin Top Recipe. These naturally colored Christmas muffin tops are a festive addition to any holiday breakfast, brunch, or snack.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1/4 tsp ginger
- 1/4 tsp cardamom
- 1 egg
- 3 tbsp olive oil
- 4 tbsp almond milk spinach mix (1/2 cup almond milk and 2 tablespoons frozen spinach blended)
- 1/4 tsp almond extract
- 1/3 cup cranberries
- 1/3 cup white chocolate chips
Instructions
- 1
To start, preheat the oven to 375 degrees Fahrenheit.
- 2
Add your dry ingredients together into a medium bowl and mix them until all ingredients are well incorporated.
- 3
Then, thaw out the frozen spinach. This can be done quickly by placing the frozen spinach in a microwave-safe bowl and zapping it for 30 seconds.
- 4
Using a small blender or immersion blender, blend the spinach and milk together. Then, strain the green milk so any chunks of spinach will be separated out.
- 5
Add the green milk to the dry ingredients, along with all the other wet ingredients, and mix well.
- 6
Add in the white chocolate chips and cranberries and stir well. The batter will be thick.
- 7
Then, add spoonfuls of the batter onto a Silpat lined or parchment-lined baking tray, to form rough mounds or muffin tops, and bake these in the 375-degree oven.
- 8
When these are done, remove them from the oven and let them cool for about 20 minutes before you remove them from the Silpat or parchment. Then enjoy with a hot cup of coffee or tea.