Bite-sized truffles blending muffin flavors, ginger, cranberry, and creamy white chocolate.
# Components:
→ Muffin Base
01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/4 cup unsalted butter, melted
04 - 1/2 cup whole milk
05 - 1 large egg
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon ground ginger
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon salt
10 - 1 teaspoon vanilla extract
11 - 3/4 cup dried cranberries, chopped
→ Truffles
12 - 4 ounces cream cheese, softened
13 - 1 cup white chocolate, chopped or chips
14 - 1/4 cup finely chopped crystallized ginger (optional)
15 - Extra dried cranberries, finely chopped, for garnish
16 - Extra crystallized ginger, finely chopped, for garnish
# Directions:
01 - Preheat oven to 350°F. Line or grease a muffin tin.
02 - In a large bowl, whisk together flour, sugar, baking powder, ground ginger, cinnamon, and salt.
03 - In a separate bowl, whisk melted butter, whole milk, egg, and vanilla extract until smooth.
04 - Pour wet mixture into dry ingredients; stir until just incorporated.
05 - Fold in chopped dried cranberries.
06 - Spoon batter into prepared muffin tin. Bake for 18–20 minutes, until a toothpick inserted in the center comes out clean. Cool muffins completely on a wire rack.
07 - Crumble cooled muffins into a large bowl. Add softened cream cheese and crystallized ginger if using. Mix thoroughly until the mixture forms a dough that can be rolled into balls.
08 - Line a baking sheet with parchment paper. Roll mixture into 1-inch balls to yield about 24 truffles. Freeze balls for 20 minutes to firm.
09 - Melt white chocolate in a heatproof bowl over simmering water or microwave in short bursts, stirring until smooth.
10 - Dip each chilled truffle ball into melted white chocolate, ensuring an even coating. Place them on parchment-lined baking sheet. Immediately garnish with extra dried cranberries or crystallized ginger as desired.
11 - Allow truffles to set at room temperature or chill briefly until coating is firm before serving.
