Delicious Cranberry White Chocolate Muffins are wonderful to make during the holiday breakfast table. If you loved my Cranberry Orange Bread Recipe, you will adore these cranberry muffins.
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There's something kind of amazing about tart cranberries paired with sweet white chocolate chips. I use the combo in baking quite a bit (these Cranberry White Chocolate Granola Bars are one of my favorites!) I can tell you that cranberries and white chocolate together makes for a dang good muffin!
These moist muffins would make a delicious addition to your Thanksgiving or Christmas morning breakfast or a beautiful hostess gift!
🧂 Ingredients
Using orange zest and orange juice in the muffins gives it a little something special. Orange and cranberry go so well together. However, you can still make the recipe if you don't have a fresh orange on hand.
- butter
- light brown sugar
- egg
- milk
- vanilla extract
- all-purpose flour
- baking powder
- salt
- fresh cranberries
- white chocolate chips
- orange (optional)
This is meant to be a brief overview of these delicious muffins. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
🔪Instructions
This muffin recipe will make 18 regular muffins or about 36 mini muffins. You can also make about 9 jumbo muffins.
- In a medium mixing bowl, beat together the butter and sugar until fluffy.
- Beat in wet ingredients until combined.
- Next, add the dry ingredients and stir until just combined.
- Fold in the cranberries and white chocolate chips.
- Spoon mixture batter into prepared muffin cups, filling each opening about ⅔ full.
- Bake at 350 for 20-22 minutes, until a toothpick inserted in the center of the muffin comes out clean.
- Remove the muffin pan from the oven and cool on a wire rack.
Equipment
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Here is what you will need to make easy cranberry muffins:
- Muffin Tin - 12 Count
- Medium Mixing Bowl
- Whisk
- Cookie Scoop (optional)
- Measuring Spoons
- Liquid Measuring Cup and Dry Measuring Cups
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⭐ Tips
Here are a few helpful tips for making muffins:
✔️Take care not to overmix your muffin batter because they will become dense instead of fluffy muffins.
✔️Use a muffin scoop or large cookie scoop to portion the muffin batter evenly. If you don't have one, try using an ice cream scoop.
💭 Frequently Asked Questions
Here are some questions (and answers!) readers often ask about this white chocolate cranberry muffins recipe.
Cranberries are often considered to be a superfruit because they are rich in antioxidants and nutrients including vitamin C and fiber. It also has far less natural sugar than blueberries.
Toss the cranberries with a little bit of the dry ingredients before folding them into the batter.
Cranberry Muffins can be stored in the freezer and in an airtight bag for up to 3 months. I like to make a double batch around Thanksgiving and freeze half for Christmas Eve.
Stored in a plastic bag or airtight container, fresh cranberries will last 3-4 weeks in the refrigerator.
Fresh cranberries can also be frozen and will last for up 8-12 months if stored properly. Learn more about freezing cranberries.
Besides a whole lot of amazing baked goods like muffins, quick bread, and even monkey bread, there are so many delicious recipes you can make with cranberries.
Try blend into smoothies, baking into stuffing, and pureeing with butter for an awesome compound butter.
🍴 Serving Suggestions
These muffins can be served warm from the oven, at room temperature, or even chilled from the fridge. You could also whip up a batch of this Cranberry Butter to serve with them.
If you have leftover cranberries, try this Pineapple Cranberry Smoothie Recipe.
📖 Variations
We recommend that you try our cranberry and white chocolate muffins for the first time just as it is written for the best results because that is how the recipe has been tested.
However, the next time you make it, you might consider one of these different ways of making this great recipe.
- Substitute dark chocolate chips for the white chocolate chips.
- Add ¾ cup of chopped walnuts or pecans to the muffin batter.
⏲️ Storage
To Store: Cranberry and white chocolate muffins can be kept at room temperature or in the fridge as long as they are in an airtight container.
To Freeze: Wrap each muffin in plastic wrap, then slide all the muffins into a freezer bag. Be sure to label.
To Thaw: Allow the muffins to thaw overnight in the refrigerator.
😋 Similar Recipes
I really love using cranberries in my kitchen. One of my favorite recipes to make this time of year is this Cranberry Orange Bread with tart fresh cranberries and pecans. Cranberry Egg Nog French Toast Bake is another great one for the holidays.
Next time, try one of these tasty muffin recipes:
- Raspberry Cream Cheese Muffins - these are a decadent on the go breakfast.
- Apple Cinnamon Muffins with Brown Sugar Topping - classic fall flavors with a delicious topping.
- Banana and Carrot Muffins - your kids will love these!
🎄 More Holiday Ideas
Here are some more great ideas for the holiday season:
📋 Cranberry White Chocolate Muffins
Not ready to make white chocolate cranberry muffins yet? Don’t forget to pin the recipe for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
White Chocolate Cranberry Muffins
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Equipment
Ingredients
- 8 Tablespoons butter
- 2 cups brown sugar
- 2 eggs
- 2 cups milk
- 2 teaspoons vanilla
- 4 cups flour
- 2 Tablespoons baking powder
- ½ teaspoon salt
- 2 cups cranberries
- 1½ cup white chocolate chips
- 1 orange juiced and zested optional
Instructions
- Preheat the oven to 400-degrees F.
- Grease a muffin tin or use paper liners.
- In a medium mixing bowl, beat together the butter and sugar until fluffy.
- Beat in the egg, milk, and vanilla until combined.
- Add in the fresh orange juice and zest.
- Add the flour, baking powder, and salt, and stir until just combined.
- Fold in the cranberries and white chocolate chips.
- Scoop batter into greased or paper lined muffin tins, filling each opening about two-thirds full.
- Bake for 20-22 minutes, until a toothpick inserted in the center of the muffin comes out clean.
For best results, be sure to check our Tips and FAQs above with important tips and questions that can help your delicious recipe come out perfectly.
Nutrition
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We'll never share your email or send you spam.About the Author: Melissa is a baker, cook, photographer, and the author behind Melissa's Cuisine. She likes to create her own recipes, but also has a soft spot for family recipes.
[email protected] says
Love white chocolate and cranberries- so this is a WIN!!!
Ang Paris says
I know, Sue! Melissa has such great recipes, right?