Loaded with white chocolate, dotted with cranberries and deliciously moist and sweet-tangy, these pretty muffins are the perfect holiday treat!
Preheat oven to 400F/200C. Line your muffin pan with paper cups.
In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In another bowl whisk the eggs and the yogurt together. Add in the oil, vanilla extract and 1/2 cup each brown and white sugar. Mix until combined. Mix both the wet and dry ingredients.
Fold in the cranberries and white chocolate chips. Spoon the batter into the prepared muffin pan dividing it evenly. Sprinkle the remaining sugar on top of the muffins. Bake in the preheated oven for 18-20 minutes or until a tester inserted in the center comes out clean.
Fresh cranberries are best for these but you can also use frozen ones if the fresh ones are not available.