Imagine biting into a perfectly soft, moist mini pie that bursts with tangy cranberries and creamy white chocolate - a dessert so irresistible, it'll make your taste buds dance with joy! These Cranberry White Chocolate Sweetie Pies are not just another ordinary dessert; they're a magical blend of sweet and tart flavors that will transform your ordinary baking experience into an extraordinary culinary adventure. Whether you're looking to impress guests or treat yourself to a delightful homemade treat, these sweetie pies are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries
- 1/2 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the egg and vanilla extract to the butter mixture, beating until fully incorporated and smooth.
- Gradually fold the dry flour mixture into the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the fresh cranberries and white chocolate chips, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a pie comes out clean with just a few moist crumbs.
- Remove from the oven and let the sweetie pies cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with melted white chocolate for extra decoration before serving.
Tips
- Use fresh cranberries for the most vibrant flavor and texture. Frozen cranberries can work too, but don't thaw them before adding to the batter.
- Be careful not to overmix the batter - this can lead to tough, dense sweetie pies. Mix just until ingredients are combined.
- For even baking, use an ice cream scoop or measuring cup to distribute batter equally among muffin cups.
- Check doneness early - ovens can vary, so start checking at around 20 minutes to prevent overbaking.
- Let the sweetie pies cool completely before adding any decorative toppings like powdered sugar or white chocolate drizzle.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
