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.
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!
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
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.
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.
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.
4. Add Cranberries
Finally, add the cranberries. Same here, don't overdo it - just gently mix until combined.
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.
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.
Recipe
Cranberry White Chocolate Muffins
Print RateIngredients
- 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
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)
- Muffin tin* or a regular oven tray
- Measuring cups (metric or US)*
- 2 regular spoons
Notes
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
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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