Save Delightful bite-sized truffles inspired by the comforting flavors of ginger and cranberry muffins, coated in white chocolate for a festive treat.
These truffles have become my go-to treat for winter gatherings. The sweet cranberry paired with spicy ginger reminds me of the cozy scents of freshly baked muffins wafting from my childhood kitchen.
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)
- Egg: 1 large
- 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 for extra zing): 1/4 cup (25 g)
- Extra dried cranberries and crystallized ginger (finely chopped, for garnish): to taste
Instructions
- Prepare muffin base:
- Preheat oven to 350°F (175°C). Line or grease a muffin tin (makes about 6 standard muffins).
- Mix dry ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, ginger, cinnamon, and salt.
- Combine wet ingredients:
- In another bowl, whisk melted butter, milk, egg, and vanilla. Pour wet ingredients into dry, stir until just combined.
- Add fruit:
- Fold in chopped dried cranberries. Spoon into muffin tin and bake for 18 to 20 minutes, or until a toothpick inserted comes out clean. Cool completely on a wire rack.
- Make truffle mixture:
- Crumble cooled muffins into a large bowl. Add softened cream cheese and, if desired, crystallized ginger. Mix until a dough forms and you can roll balls that hold together.
- Shape and chill:
- Line a baking sheet with parchment. Roll mixture into 1-inch balls (about 24). Chill in the freezer for 20 minutes.
- Coat truffles:
- Melt white chocolate gently in a heatproof bowl over simmering water or in short microwave bursts until smooth. 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 and serve:
- Let truffles set at room temperature or chill briefly to harden the coating before serving.
Save The first batch I made disappeared in minutes at our holiday brunch. My kids love rolling the dough and adding colorful sprinkles on top for a family baking party.
Required Tools
Muffin tin, mixing bowls, whisk, spatula, baking sheet, parchment paper, heatproof bowl
Allergen Information
Contains gluten, dairy, and eggs. May contain soy and tree nuts if garnishes are used. Always check all ingredient labels.
Nutritional Information
Each truffle contains about 110 calories, 5 g fat, 15 g carbohydrates, and 1 g protein.
Save Serve these festive truffles at your next celebration and enjoy the burst of cozy muffin flavors. They make a beautiful gift or sweet treat to share with loved ones.
Recipe Guide
- → How do I keep truffles from crumbling?
Mix muffin crumbs well with cream cheese until a soft dough forms that can be rolled into balls easily.
- → Can these be made gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend for similar taste and texture results.
- → How can I add extra flavor?
Incorporate crystallized ginger or orange zest into the mixture for a bright, zesty boost.
- → Is chilling necessary before coating?
Chilling helps the balls hold their shape for smoother white chocolate coating and less mess.
- → What's the best way to melt chocolate?
Use gentle heat—either over a double boiler or in the microwave with frequent stirring for silky texture.
- → How should leftovers be stored?
Keep truffles refrigerated in an airtight container for up to one week for best quality.