Save Delightful bite-sized truffles inspired by the comforting flavors of ginger and cranberry muffins, coated in white chocolate for a festive treat.
I first made these truffles for a holiday cookie exchange and everyone asked for the recipe. They balance the zing of ginger with tart cranberries and creamy white chocolate. Turning muffins into truffles was surprisingly fun.
Ingredients
- All-purpose flour: 1 1/2 cups (180 g)
- Granulated sugar: 1/2 cup (100 g)
- Unsalted butter, melted: 1/4 cup (55 g)
- Whole milk: 1/2 cup (120 ml)
- Large egg: 1
- Baking powder: 1 tsp
- Ground ginger: 1/2 tsp
- Ground cinnamon: 1/2 tsp
- Salt: 1/4 tsp
- Vanilla extract: 1 tsp
- Dried cranberries, chopped: 3/4 cup (90 g)
- Cream cheese, softened: 4 oz (115 g)
- White chocolate, chopped or chips: 1 cup (170 g)
- Crystallized ginger, finely chopped (optional): 1/4 cup (25 g)
- Extra dried cranberries and crystallized ginger, finely chopped: For garnish
Instructions
- Prepare Muffin Base:
- Preheat oven to 350°F (175°C). Line or grease a muffin tin (makes about 6 standard muffins).
- Combine Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, ginger, cinnamon, and salt.
- Mix Wet Ingredients:
- In another bowl, whisk melted butter, milk, egg, and vanilla. Pour wet ingredients into dry and stir until just combined.
- Add Cranberries & Bake:
- Fold in chopped dried cranberries. Spoon into muffin tin and bake for 18–20 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack.
- Make Truffle Dough:
- Crumble cooled muffins into a large bowl. Add softened cream cheese and crystallized ginger if desired. Mix until dough forms and you can roll balls that hold together.
- Form Truffles & Chill:
- Line a baking sheet with parchment. Roll mixture into 1-inch balls (about 24). Chill in the freezer for 20 minutes.
- Melt White Chocolate:
- Melt white chocolate gently in a heatproof bowl over simmering water or by microwaving in short bursts until smooth.
- Coat Truffles:
- Dip each truffle ball into melted white chocolate, coating evenly. Place on parchment. Immediately sprinkle with extra dried cranberries or crystallized ginger if desired.
- Set & Serve:
- Let truffles set at room temperature or chill briefly to harden the coating before serving.
Save My kids love helping roll these truffles and decorating each with extra cranberries. It brings everyone to the kitchen during the holidays.
Required Tools
Muffin tin, mixing bowls, whisk, spatula, baking sheet, parchment paper, heatproof bowl for melting chocolate.
Allergen Information
Contains gluten (unless using GF flour), dairy (butter, cream cheese, white chocolate), eggs. May contain soy or tree nuts if using certain chocolate or garnishes. Always check labels.
Nutritional Information
Calories: 110 per truffle. Total Fat: 5 g. Carbohydrates: 15 g. Protein: 1 g.
Save These truffles bring festive flavor to your dessert table and can be made ahead for easy entertaining.
Recipe FAQ
- → How do I make the muffin base?
Whisk together flour, sugar, baking powder, spices, and salt. Combine with wet ingredients, blend in cranberries, and bake until set.
- → Can I use gluten-free flour?
Yes, substitute a 1:1 gluten-free flour blend for the regular flour to make gluten-free truffles.
- → What is the best way to coat the truffles?
Melt white chocolate gently and dip each chilled truffle ball for an even, smooth coating.
- → How long should truffles chill before dipping?
Chill rolled truffle balls in the freezer for 20 minutes to help them hold shape during coating.
- → How should I store these treats?
Keep in an airtight container in the refrigerator for up to one week to preserve flavor and texture.
- → Are nuts or soy present?
Some white chocolates may contain soy, and garnishes may include nuts. Check ingredient labels to confirm allergens.