White Chocolate Cranberry Muffins

These White Chocolate Cranberry Muffins prove that white chocolate and sweetened dried cranberries really do make the best flavor combination.  The sweetness of the white chocolate and the tartness of the cranberries are the perfect balance of flavors.

This post may contain affiliate links which won’t change your price but will share some commission.

This muffin recipe is incredibly easy to make, and the end result is the perfect muffin with a crispy top and fluffy inside.  These muffins are also amazing fresh out of the oven.

White Chocolate Cranberry Muffins are a delicious addition to brunch spread or even just a quick breakfast on the go.

Ingredients to Make White Chocolate Cranberry Muffins

• self rising flour
• sugar
• milk
• butter
• egg
• vanilla
• white chocolate chips
• dried cranberries

How to Make White Chocolate Cranberry Muffins

Preheat the oven to 350 degrees.  Line a muffin pan with paper liners or spray with a non-stick cooking spray. Set aside. In a large mixing bowl, combine the flour and white sugar.

Add to another mixing bowl the milk, oil, egg and vanilla extract.  Stir until well combined. Pour the wet mixture into the bowl with the flour.  Mix until just combined.  Fold through the cranberries and white chocolate chips.

Spoon the batter into the muffin cups, dividing it evenly. Bake for 20 minutes, or until golden and cooked through.  Allow to cool in tin for 10 minutes, before transferring the muffins to a cooling rack to cool completely.

Notes & Tips

Substitutions

• White Chocolate Chips: the white chocolate chips can be substituted with your favorite flavor chocolate chips or left out altogether.
• Dried Cranberries: the cranberries can be substituted with any kind of dried fruit you prefer.
• Self Rising Flour: if you do not have self rising flour on hand, you can make these muffins with the same amount of regular flour adding one teaspoon baking soda and one teaspoon baking powder.

How to Store White Chocolate Cranberry Muffins

Counter: Store in an airtight container on the counter for up to four days. Just be sure that the muffins are completely cooled or the moisture could cause mold to grow.

Refrigerator: You can keep it in the refrigerator for up to seven days in a container. Take one out and let it still at room temperature to soften before you eat it.

Freezer: You can freeze any leftovers for up to three months. When you are ready to eat, just leave them on the counter for a day to thaw.

White Chocolate Cranberry Muffins

Course: BreakfastDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

These White Chocolate Cranberry Muffins prove that white chocolate and sweetened dried cranberries really do make the best flavor combination. 

Ingredients

• 2 cups self raising flour

• 1 cup white sugar

• 1 cup milk

• 1/2 cup butter

• 1 egg

• 1 teaspoon vanilla extract

• 1/2 cup white chocolate chips

• 1/4 cup sweetened dried cranberries

Directions

• Preheat oven to 350°. Line a 12 hole muffin tray with paper liners, or spray with a non-stick cooking spray. Set aside.
• Add to a large mixing bowl the flour and white sugar. Mix until well combined.
• Add to another mixing bowl the milk, oil, egg and vanilla extract. Stir until well combined.
• Pour the wet mixture into the bowl with the flour. Mix until just combined. Fold through the cranberries and white chocolate chips.
• Spoon the batter into the muffin cups, dividing it evenly.
• Bake for 20 minutes, or until golden and cooked through. Allow to cool in tin for 10 minutes, before transferring the muffins to a cooling rack to cool completely.

More Muffin Recipes:

• Banana Oatmeal Muffins
• Feta and Spinach Egg Muffins

Did you make this recipe? Let me know what you thought with a comment below. You can also take a picture and tag me on Instagram @cinnamonandsagecoblog