Cranberry White Chocolate Muffins

Cranberry Muffins

When I bought three pounds of cranberries for Thanksgiving, I knew I would only use two pounds for the duo of cranberry sauces I was making. Still, cranberries aren’t as readily available for much of the year, so if there was ever a time to enjoy them, it’s now. And I thought maybe — just maybe — I could find a way to use that third pound. Of course, I totally did.

Hello, my dear cranberry muffin.

Cranberry Muffins

Paige spotted these lovely little cranberry muffins dotted with white chocolate coming out of the oven and immediately asked for one. Girl loves muffins, and with the vivid red berries in these, she couldn’t wait to sink her teeth into one. Can you blame her?

But these muffins are more than their pretty exteriors. Tart, juicy cranberries mingle with creamy, sweet white chocolate in the lightly sweetened, moist muffin. It’s a happy celebration of contrasts — perfect for kicking off your Monday with a glass of milk (or, ahem, a cup of coffee, as I do).


One little hint though: make sure you lightly grease your muffin liners (yes! the liners!). These cranberry muffins want so badly to stick to them even when cooled. But a light rub of oil or butter fixes everything.

Cranberry White Chocolate Muffins
Prep time
Cook time
Total time
Serves: 18 muffins
  • 1 large egg
  • 1⅓ cup buttermilk
  • ½ cup unsalted butter, melted and cooled slightly
  • 2 cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 1 tsp vanilla extract
  • 1 cup fresh cranberries, rinsed and well-drained
  • 1 cup white chocolate chips
  1. Preheat the oven to 400 degrees. Line 18 muffin cups with muffin liners (hint: these muffins will stick, so you’ll want to grease the muffin liners very lightly).
  2. In the bowl of a stand mixer, beat the egg briefly. Add the buttermilk and beat well. Drizzle in the slightly cooled butter until incorporated. Add the flour, sugar, baking powder, salt and vanilla extract. Beat on medium-low speed until just incorporated. Scrape down the sides of the bowl and then stir gently by hand to incorporate. Fold in the cranberries and white chocolate chips.
  3. Divide the batter evenly among the 18 muffin cups, filling them about ⅔ full each.
  4. Bake for 20-24 minutes, until golden and cooked through (use a toothpick through the center of a muffin — if it comes out clean, then the muffins are ready).
  5. Transfer muffins to a wire rack to cool completely before eating.


  1. says

    I always overstock on cranberries also! And these muffins sound like the perfect thing to make with some of the bags in my freezer. I love the cranberry/white chocolate combo after all!

  2. San Diego Foodies says

    The top looked so yummy and the size is just right for weight watchers. This is great for coffee breaks and energy fix after some workouts or maybe just to rev up during some low moments of the day. Will it be okay to stock on this maybe for a week?

  3. Susan Lerdo says

    Amazing recipe, absolutely delicious!! I made these this morning and they were wonderful! I am on a cardamom kick at the moment so I added half a teaspoon of ground cardamom to the recipe. Just a hint was all it took…yummy

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