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Cranberry White Chocolate Muffins

If you’re looking for a sweet treat to make this fall or winter, you’ll definitely want to try these cranberry white chocolate muffins.  Made with fresh (or frozen) cranberries, these muffins are perfectly sweet with little bursts of tart fruit throughout.  White chocolate makes a fun and unexpected addition!

Cranberry white chocolate chip muffins cooling on a wire rack.

Ingredients

Here are all the ingredients you’ll need, with some selected ingredient notes:

All the ingredients for the recipe - flour, milk, oil, sugar, baking soda, baking powder, salt, eggs, vanilla, cranberries, and white chocolate chips.
  • Cranberries – Fresh or frozen cranberries will work for this recipe.  If you’re using frozen, you don’t need to defrost them before using – just fold them into the batter as-is.
  • Milk – I use 1% milk for this recipe, and it works well, but you can substitute what whatever milk or milk alternative you have on hand.  For example, oat milk, almond milk, and soy milk can all be used in this recipe.
  • Vegetable oil – Vegetable oil is fairly neutral in taste, which makes it good for baking.  That said, you can substitute with other oils like avocado oil or a light-tasting olive oil if you don’t have vegetable oil on hand.

Step by Step Instructions

You’ll find the full recipe card with ingredient amounts at the bottom of this post, but here’s a helpful overview with photos.

Start by combining the sugar, oil, milk, eggs, and vanilla in a bowl.  Whisk it all together so it’s well combined.

Sugar, oil, eggs, milk, and vanilla mixed together in a bowl.

Next, mix together your dry ingredients in another bowl – the flour, baking powder, baking soda, and salt.  Mixing these separately helps evenly distribute the leavening agents.  (That said, if you’re in a rush, you can typically get away with just mixing them right in the other bowl).

Flour, baking soda, baking powder, and salt mixed together in a small bowl.

Pour the dry ingredients into the bowl with the wet ingredients and stir until combined.  Fold in the cranberries and white chocolate chips.  Your final batter will look like this:

Muffin batter with cranberries and white chocolate chips folded into it in a bowl.

Portion that out into the muffin tin.  Each muffin cup should be almost all the way full, like this:

Muffin batter in a muffin tin.

Go ahead and bake them, then let them cool and dig in!

Cooked cranberry white chocolate chip muffins on a cooling rack.

Recipe FAQ

Here are some common questions that may come up as you prepare this recipe:

How should you store cranberry muffins?

Cover and store them at room temperature for up to 2 to 3 days, or in the refrigerator for up to 1 week.

Can you freeze cranberry muffins?

Yes. Freeze in a zip top bag. When you’re ready to enjoy a muffin, place the frozen muffin on a microwave-safe plate and microwave for approximately 30 seconds, or until warm.

Can you use dried cranberries in muffins?

Yes. If you’d prefer dried cranberries, use approximately 1 cup of dried instead of 1 ½ cups of fresh cranberries. Note that the recipe will be sweeter with dried cranberries.

A woman's hand holding a muffin.

More Cranberry Muffins

If you’re looking for other delicious muffins to make, try one of these options:

  • Almond flour cranberry muffins – Made with almond flour instead of traditional flour, these muffins are gluten free and contain more protein than the average muffin.

I hope you enjoy these cranberry white chocolate chip muffins!  If you get a chance to try them, please feel free to leave a recipe rating or comment below.

A cranberry white chocolate chip muffin on a wire rack.

Cranberry White Chocolate Muffins

OnlyCrans
These cranberry white chocolate muffins have the perfect balance of tart and sweet flavors – the whole family will love them!
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 271 kcal

Ingredients
  

  • cup granulated sugar
  • ½ cup vegetable oil
  • cup milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 ½ cups cranberries (fresh or frozen)
  • cup white chocolate chips

Instructions
 

  • Preheat the oven to 350 degrees F. Grease a 12-count muffin tin.
  • In a large bowl, add the granulated sugar, vegetable oil, milk, eggs, and vanilla. Whisk together until well combined.
  • In another bowl, combine the flour, baking powder, baking soda, and salt. Pour into the other bowl with the wet ingredients, and stir until combined.
  • Fold in the cranberries and white chocolate chips.
  • Pour the batter into the muffin tin until each one is almost (but not completely) full. Bake at 350 degrees for 23 to 27 minutes, or until a light golden brown on top and a toothpick pulls out clean from the center.
  • Let cool in the pan for 5 minutes, then remove to a wire rack to continue cooling. Enjoy!

Notes

Nutrition analysis (approximate per muffin): 271 calories, 13 g fat, 4 g saturated fat, 200 mg sodium, 35 g carbohydrate, 1 g fiber, 15.5 g sugar, 4.5 g protein, Vitamin D: 2%, Calcium: 6%, Iron: 7%, Potassium: 2%
Keyword cranberry muffins with white chocolate chips, cranberry white chocolate muffins

Share:  What’s your favorite kind of cranberry muffin?  If you tried this recipe, what did you think?

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Cranberry white chocolate muffins on a wire rack with a text overlay.

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