I am about to say something so shocking, so blasphemous, and so unfathomable that my 'more is always better' persona wonders if I had been abducted by an alien. Less is more. There, I said it. And to even my surprise, I am neither hyperventilating, nor is my heart racing. But before any of my close friends go into complete shock, are unable to control their rolling on the floor laughter, and actually give some credence to the idea there was an alien abduction, let me say I am talking about muffins. Specifically, these small batch White Chocolate Cranberry Pecan Muffins. Why has it taken me a lifetime to come to the realization a recipe for six muffins can be better, more practical, even more perfect than one for twelve? But hey, the newfound awareness that six freshly baked muffins is sometimes all you need might just be the beginning of positive shift in my thinking. Remember, I said might. As going at the speed of light from one end of the 'less and more' continuum could render me unrecognizable to my friends and me as well. However, I am now the new, self-appointed advocate and spokesperson for small batch muffins.
Whether you live alone, have a family of four or less, or are hosting a gathering of six or less, we all need small batch recipes in our lives. And, if by chance, you don't have any or find it sometimes impossible to cut a muffin recipe in half, these small batch White Chocolate Cranberry Pecan Muffins are calling your name! As it happens, the timing of these six, glorious, beautiful, scrumptious, slightly decadent muffins could not be more perfect as we are in the middle of fresh cranberry season.
With Thanksgiving and Christmas right around the corner, these White Chocolate Cranberry Pecan Muffins would be a great way to start your morning, to serve for breakfast, to enjoy with a cup of coffee or tea midday, or to nibble on late in the day. But don't wait that long to make them.
Steeping the orange zest in whole milk will give the muffins a stronger hint of an orange flavor. Using canola oil instead of butter will create a slightly moister muffin. Toasting the pecans always make for a more flavorful nut. Coarsely chopping the cranberries in the food processor ensures there will be a taste of cranberry in every bite. Room temperature ingredients will further contribute to creating high domed muffins. And reserving about two tablespoons of the white chocolate chips will give you enough to press into the tops of the muffins before they go into the oven.
Unlike most other muffin recipes, these are made using both a hand mixer and spatula or wooden spoon. The hand mixer is key in helping to bind the egg with the sugar and mixture as well as to create more volume to the batter.
One of the keys to creating those beautiful high topped bakery style looking muffins is allowing the batter to rest for an hour. This rest time allows the starch molecules in the flour to absorb the liquid in the batter resulting in a thicker batter. Additionally, the resting period allows the gluten formed in the mixing process to relax giving way to more tender, taller domed muffins.
When baking the muffins use either two 6 cup muffin pans or one 12 cup muffin pan. These muffins need to be spaced out in the muffin pan as they will both rise and spread. If baked close together you will end up with a huge muffin mess. Filling the empty cavity of the muffin tin with water (about 2/3s full) promotes even baking and prevents your muffin pan from warping in a hot oven.
To prepare your muffin pan (preferably one non-stick), use a baking spray. Making sure to spray the muffin cavity as well as the top of the pan around each cavity. Baking the muffins in the pan rather than in a pan lined with papers will help to create muffins with a crisp exterior texture. Note: Cupcake papers were only used when serving.
In a preheated 425 degree (F) oven, the muffins are baked for 5 minutes. After reducing the oven temperature to 350 degrees, the muffins continue to bake for another 22-26 minutes. The muffins should have golden edges, be domed and spring back when lightly pressed with your finger. Alternately you can insert a toothpick into the muffin. If it comes out clean, your muffins are done.
These are substantially sized muffins. So to ensure they are successfully released allow them to rest in the muffin pan for 15-20 minutes before carefully removing them with an offset spatula. If you don't let them rest or aren't careful in removing them, you will take the tops of the muffins off leaving the rest of the muffin in the pan.
Be prepared to inhale the entire muffin after taking the first bite. The creamy white chocolate, slightly tart cranberries, toasted nuttiness, just the right amount of sweetness, and crunchy sugary top is pure, no regret, small batch muffin bliss. And let me know if will be joining me in jumping on the small batch muffin bandwagon! Because I am predicting there will be more small batch muffin recipes coming in the months ahead!
Recipe
White Chocolate Cranberry Pecan Muffins (small batch)
Makes 6 gorgeous, scrumptious muffins
Ingredients
1 1/4 cups (165g) all-purpose flour
1 teaspoon baking powder
3/8 teaspoon Kosher salt
1/4 cup (2 ounces) whole milk, room temperature
Zest of half of a large orange
1/4 cup (2 ounces) canola oil
1 large egg, room temperature
3/4 cup (150g) granulated sugar
1 cup (100g) whole cranberries, coarsely chopped in the food processor
1/2 cup (88g) white chocolate chips (reserving 2 Tablespoons)
1/2 cup (56g) pecan halves, toasted and coarsely chopped
Sparkling sugar for finishing
Directions
1. In a small bowl, add the orange zest to the milk. Set aside while assembling the rest of the ingredients.
2. In a medium bowl, sift together the flour, baking powder, and Kosher salt.
3. In a medium bowl, beat together the sugar and oil for about 2 minutes (not to worry it won't looked whipped).
4. Add in the egg and beat for one minute until batter has increased in volume and is light in color.
5. On low speed, add in the sifted dry ingredients and milk/zest in five additions (starting and ending with the dry ingredients).
6. Fold in the cranberries, pecans, and white chocolate chips with a spatula or wooden spoon. Let the batter rest (uncovered) at room temperature for 45-60 minutes. The batter should be very thick.
7. Preheat oven to 425 degrees (F). Generously spray six cavities of a 12 cup muffin tin or three cavities of two 6 cup muffin tins. Note: Remember to make certain there is an empty muffin space between each sprayed cavity.
8. Using a large ice cream scoop, fill each muffin cup cavity. You will have enough batter for 6 regular sized muffins. Using the reserved white chocolate chips, lightly press 6-8 chips into the top of each muffin. Sprinkle with sparkling sugar.
9. Place muffin tin on a large baking sheet. Fill the empty cavities with water (2/3s full). Place muffin tin in oven. Bake for 5 minutes.
10. Reduce oven to 350 degrees (F) and continue baking for 22-26 minutes until golden, puffed and spring back when lightly pressed.
11. Remove from the oven and let muffins rest in the tin for 15-20 minutes.
12. Carefully remove the muffins with an offset spatula. Serve warm or at room temperature. Muffins are best the day baked but will still be good for up to 2 days wrapped in a cellophane bag.
Notes: (1) Highly recommend using only whole milk. The use of any other milks will affect the muffin's flavor and texture. (2) I used fresh cranberries, but you can use frozen cranberries. After coarsely chopping, let them rest a bit to take their chill off. (3) If for some reason you don't like white chocolate, increase the amount of pecans used and omit the white chocolate. Although I have to tell you, these muffins might change that.
Cranberry bog harvest in Wareham, Massachusetts (October 2021)
