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!
Here are all the ingredients you’ll need, with some selected ingredient notes:
- 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.
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).
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:
Portion that out into the muffin tin. Each muffin cup should be almost all the way full, like this:
Go ahead and bake them, then let them cool and dig in!
Here are some common questions that may come up as you prepare this recipe:
Cover and store them at room temperature for up to 2 to 3 days, or in the refrigerator for up to 1 week.
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.
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.
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.
- Vegan cranberry orange muffins – A classic option made with vegan-friendly ingredients! Perfect for Sunday brunches.
- Cranberry apple oatmeal muffins – These hearty muffins pack in oats, apples, dates, cranberries, and walnuts.
- Cream cheese cranberry muffins – I love the richness that the cream cheese adds to these!
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.
Cranberry White Chocolate Muffins
- ⅔ cup granulated sugar
- ½ cup vegetable oil
- ⅔ 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)
- ⅔ cup white chocolate chips
- 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!
Share: What’s your favorite kind of cranberry muffin? If you tried this recipe, what did you think?
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