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    Home » Desserts » Muffins & Cupcakes

    Cranberry White Chocolate Muffins

    By Emmeline Kemperyd on December 22, 2024, updated December 20, 2024 - Leave a Comment

    Total time: 40 minutes minutes
    Prep time: 10 minutes minutes
    No ratings yet
    Jump to Recipe
    Cranberry white chocolate muffins.

    These delicious muffins are the perfect combination of tart berries, warm vanilla and sweet white chocolate. The slightly crispy top with melted white chocolate takes them to the next level, for a muffin you'll want to make over and over again.

    Cranberry white chocolate muffins.

    The Perfect Mix of Sweet and Tart

    Cranberries can be hard to bake with as they are quit tart, and almost a bit bitter. But adding sweet white chocolate takes care of all of that!

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    These muffins are a riff on my good old raspberry white chocolate muffins, and I have to say I even like these a little bit more.

    They're perfect for the cranberry season and will make a great addition to any Thanksgiving and holiday celebration. But really, they're delicious any time you want a little sweet (but not too sweet!) treat!

    These Are the Ingredients You Need

    Ingredients for cranberry white chocolate muffins.

    You can use fresh or frozen cranberries for this recipe. If you use frozen cranberries, thaw them entirely first and allow the liquid to drain.

    If you don't have vanilla powder, vanilla extract (1-2 times the amount) and vanilla sugar (2-3 times the amount) also work. Add vanilla extract with the eggs instead.

    See How Easy It Is to Make Them

    1. Combine the Dry Ingredients

    Start by mixing the dry ingredients (flour, baking powder, vanilla) in a separate bowl. We do this to make sure the baking powder and vanilla get evenly distributed, without having to mix the batter too much later.

    Mixing dry ingredients for lemon muffins.

    2. Cream Butter & Sugar

    Creaming is a fancy baking term that just means to mix the butter and sugar until fluffy and creamy. Make sure the butter is at room temperature first, or the batter might break later.

    creamed sugar and butter.

    3. Mix Everything Together

    Next, add room temperature eggs one at a time to the butter and sugar, and mix until the batter is really fluffy. Then mix in the shredded white chocolate (not the chunks).

    Then add the dry ingredients and room temperature milk, and just gently fold it together. You don't want to overmix at this point. Just mix until it's all combined - not more.

    finished muffin batter.

    4. Add Cranberries

    Finally, add the cranberries. Same here, don't overdo it - just gently mix until combined.

    Adding cranberries to batter.

    4. Make Muffins & Bake

    Scoop the batter into a lined muffin tin and top with chunks of white chocolate. Then bake until they are baked through and the chocolate is melted and slightly golden.

    Allow to sit for 10 minutes or more before removing from the muffin tin - otherwise they risk breaking apart.

    Cranberry white chocolate muffins.
    Cranberry white chocolate muffins.

    Tips to Make the Best Muffins

    Use room temperature ingredients. This helps ensure the batter does not break.

    If the batter breaks, don't worry. This can happen sometimes even if you use room temperature ingredients. It will resolve itself in the oven and you'll still get a tasty muffin - but the texture till not be quite as good.

    Don't overmix. You want to mix a lot before adding the dry ingredients, and then as little as possible. This helps ensure the best texture and that you get muffins that are soft and moist instead of chewy and dense.

    Storing, Freezing & Reheating Instructions

    Storing: Store in room temperature in plastic bags or muffin tins. They're best for 3-4 days, but fine for up to a week.

    Freezing: Freeze in plastic bags for up to 6 months.

    Thawing frozen muffins: It's best to thaw them slowly in room temperature. You can also thaw them in the microwave at 50% effect in 30-second intervals, or in the oven at 350°F (175°C) for 5-7 minutes.

    Cranberry white chocolate muffins.

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    Recipe

    Cranberry white chocolate muffins.

    Cranberry White Chocolate Muffins

    No ratings yet
    Print Rate
    Course: Baked goods
    Cuisine: North American
    Diet: Vegetarian
    Servings: 12 muffins
    Calories: 308kcal
    Prep time: 10 minutes mins
    Cook time: 20 minutes mins
    Resting Time 10 minutes minutes
    Total time: 40 minutes minutes
    Author: Emmeline Kemperyd
    Prevent your screen from going dark

    Ingredients

    • ½ cup salted butter in pieces, at room temperature
    • ½ cup sugar
    • 1 egg
    • 1¼ cups flour
    • 1 teaspoon vanilla powder
    • 1½ teaspoon baking powder
    • ½ cup milk
    • 7 oz white chocolate ¾ shredded, ¼ chopped
    • 2 cups cranberries fresh or frozen
    US Customary - Metric

    Instructions

    • Preheat the oven to 200 C/400 F.
    • Bring out a large mixing bowl and add in the butter in pieces and the sugar. Mix well using an electric whisk, until fluffy.
      ½ cup salted butter, ½ cup sugar
    • Crack the eggs and add them to the batter, mix until fluffy.
      1 egg
    • Add the shredded white chocolate to the batter and mix gently - do not use an electric whisk for this. Then set aside the batter.
      7 oz white chocolate
    • Bring out another mixing bowl, add in the flour, vanilla powder and baking powder and mix together.
      1¼ cups flour, 1 teaspoon vanilla powder, 1½ teaspoon baking powder
    • Add the dry ingredients along with the milk, and fold in gently until combined, but do not mix more than absolutely necessary.
      ½ cup milk
    • Add the cranberies to the flour mixture and mix gently.
      2 cups cranberries
    • Bring out a muffin tin and place 12 muffin liners in the tin. Scoop in the batter in the muffin liners using two regular spoons, making sure to not fill them to more than ¾. Top with the chopped white chocolate.
      7 oz white chocolate
    • Place in the middle of the oven and bake for 16-20 minutes. When a cake tester comes out dry, or almost dry, they're done.
    • Bring out the muffins from the oven and set them aside to rest in the muffin tin for at least 10 minutes. Then serve and enjoy!

    Equipment (may contain affiliate links)

    • 12 muffin liners*
    • Muffin tin* or a regular oven tray
    • Measuring cups (metric or US)*
    • Measuring spoons*
    • Electric whisk*
    • Mixing bowls*
    • Cheese grater*
    • 2 regular spoons
    • Cake tester or tooth pick*

    Notes

     
    If the batter breaks, don't worry. This can happen sometimes even if you use room temperature ingredients. It will resolve itself in the oven and you'll still get a tasty muffin - but the texture till not be quite as good.
     

    Ingredient notes

    You can use fresh or frozen cranberries for this recipe. If you use frozen cranberries, thaw them entirely first and allow the liquid to drain.
    If you don't have vanilla powder, vanilla extract (1-2 times the amount) and vanilla sugar (2-3 times the amount) also work. Add vanilla extract with the eggs instead.
     
     
    Storing: Store in room temperature in plastic bags or muffin tins. They're best for 3-4 days, but fine for up to a week.
    Freezing: Freeze in plastic bags for up to 6 months.
    Thawing frozen muffins: It's best to thaw them slowly in room temperature. You can also thaw them in the microwave at 50% effect in 30-second intervals, or in the oven at 350°F (175°C) for 5-7 minutes.

    Nutrition

    Calories: 308kcal | Carbohydrates: 42g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 90mg | Potassium: 209mg | Fiber: 3g | Sugar: 20g | Vitamin A: 277IU | Vitamin C: 9mg | Calcium: 88mg | Iron: 2mg

    Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.

    Did you make this? Tag me today!Tag @alwaysusebutter and use the hashtag #alwaysusebutter!

    More Cupcakes & Muffins Recipes

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      Cranberry Cupcakes With White Chocolate Frosting
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      Mini Blueberry Muffins
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      Strawberry Muffins
    • Pistachio muffins.
      Pistachio Muffins

    About Emmeline Kemperyd

    Emmeline Kemperyd is a writer, food blogger, recipe creator and food photographer and the founder of alwaysusebutter.com. She has 20+ years experience creating and simplifying recipes so they taste good, and are quick, easy, and approachable. She is a regular contributor to MSN and her work has been featured by The Guardian, Well+Good, Vulture, SheKnows, Good Men Project, and The Feed Feed, among others.

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