Preheat oven to 425 degrees F. Spray the cavities of a jumbo muffin tin with non-stick cooking spray and set aside
In a large sized bowl combine the dry ingredients: flour, baking powder, salt and cinnamon. Mix well and set aside.
In a medium sized bowl whisk together the sugar and eggs. Add in the milk, oil and vanilla extract. Whisk until well combined and pale yellow in color.
Fold the wet ingredients into the dry. Use a wooden spoon or rubber spatula to gently mix everything together, being careful to mix until flour is just combined. *The batter should still be lumpy*
Gently fold in the cranberries and white chocolate.
Pour the muffin batter into the prepared muffin tins, filling each tin all the way to the top. Sprinkle the tops of batter with decorative sugar.
Transfer muffins to the oven and bake for 5 minutes. Without opening the oven door, reduce heat to 375 degrees F and continue baking for 25 minutes, or until tops are slightly golden brown and the centers are set. Remove from oven and allow to cool in the pan 10 minutes. Remove muffins from pan and enjoy!
You can either use fresh or frozen cranberries in these muffins. If using frozen, just be sure to rinse them with cold water first and then let them sit on the counter while you grab the rest of the ingredients. There is no need to defrost them first.
While I recommend using buttermilk or whole milk in these muffins for the moistest texture, you can substitute almond milk or 2%. However, I do NOT recommend skim milk!
I used decorative sugar for topping the muffins before baking, which is completely optional, but highly recommended! Decorative sugar is simply coarser, and has a larger crystal than granulated sugar. You should be able to find decorative (or sparkling) sugar in the baking isle of most major grocery stores.
While these muffins are best eaten the same day they are prepared, they can be stored at room temperature (in an airtight container) for up to 4 days. These muffins freeze well (and can be frozen for up to 3 months), so I recommend making a double batch and keeping some in the freezer!
*Adapted from Sally’s Baking AddictionNutritional information is an approximation based upon 6 JUMBO muffins. Exact information will depend upon the brands of ingredients and precise measurements used.