Preheat oven 400ºF and grease a 12 count muffin tin (or line with cupcake liners)
Combine melted butter, oil and sugar in a large bowl. Stir well then add egg (plus egg white), vanilla and almond extracts. Mix well. Add buttermilk and stir untiled combined. Gently fold in cranberries and white chocolate.
In a separate bowl sift together flour, baking powder and salt. Add dry mixture to wet. Stirring gently until just combined. Absolutely do not overmix.
Divide evenly in muffin tin. (I use a large ice cream scoop to help with this). Bake for 20-25 minutes or until tops feel firm and toothpick inserted in the center comes out clean with a few crumbs. Allow to cool about 5 to 7 minutes in pan before popping out.
For the glaze combine white chocolate, heavy cream and powdered sugar in a microwave safe bowl. Microwave in 10 second intervals, stirring between each one, until mixture is melted and smooth.
Spoon, drizzle or straight dunk muffins with the glaze. So Yum!
Recipe by pretty plain janes at https://prettyplainjanes.com/2015/11/25/white-chocolate-cranberry-muffins/