These simple White Chocolate Dried Cranberry Muffins are full of cozy holiday flavors and take just 30 minutes to make. Perfect for breakfast, snacking, or a festive treat.
White Chocolate Cranberry Muffins are a tasty way to enjoy cosy winter flavors.
They combine rich, sweet flavors with the perfect hint of tanginess and spice, making them a tasty festive treat.
Whether you're whipping up a batch for a family brunch, gifting them to friends, or simply treating yourself, these muffins are guaranteed to impress.
These White Chocolate Cranberry Muffins bring together some of my favorite flavors for a treat that's equal parts indulgent and refreshing.
The tender muffins are spiced with cinnamon, nutmeg, and ginger. You'll get a hit of creamy sweetness from white chocolate chips and a pop of tangy dried cranberries, balanced perfectly with the zest and juice of a fresh clementine.
Looking for more muffin recipes, be sure to try Pumpkin Muffins with Pumpkin Spice Glaze, Cranberry Pumpkin Seed Muffins, or Pumpkin Chocolate Chip Muffins!
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Why You'll Love This Recipe
- Delicious Flavor Combination: Sweet white chocolate, tart cranberries, and warm spices make these muffins irresistible.
- Easy to Make: No fancy equipment or complicated techniques required.
- Seasonal and Festive: Perfect for holiday gatherings, but adaptable year-round.
- Customizable: Swap out ingredients or add your own twist.
- Perfect Texture: Soft, moist, and tender every time.
Ingredients
You only need simple pantry ingredients for this recipe!
- Dried cranberries: Tangy and chewy, they balance the sweetness beautifully.
- White chocolate chips: For pockets of creamy sweetness in every bite.
- All-purpose flour: Forms the base of the batter, giving structure to the muffins.
- Granulated sugar: Adds sweetness without overpowering the flavors.
- Baking powder: Helps the muffins rise for a light and airy texture.
- Cinnamon, nutmeg, and ginger: Warm spices that complement the sweetness and add depth.
- Salt: Enhances the flavors and balances the sweetness.
- Milk: Keeps the batter moist and smooth.
- Unsalted butter: Adds richness and a subtle buttery flavor.
- Eggs: Provide structure and ensure a tender crumb.
- Clementine zest and juice: Brings a fresh, citrusy brightness to the mix.
- Coarse sugar: Sprinkled on top for a delightful crunch and sparkle.
See the recipe card for quantities and method.
How to make this recipe
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Scroll down for the full ingredients list and method.
In a large mixing bowl, whisk the flour, sugar, cinnamon, nutmeg, ginger, baking powder, and salt together.
In a small bowl, whisk the milk, melted butter, eggs, zest and juice together until well combined.
Make a well in the centre of the flour mixture, then pour in the wet ingredients and stir gently just until combined.
Gently fold in the white chocolate chips and dried cranberries.
Divide the batter evenly between lined muffin cups to about ⅔ full.
Sprinkle the tops with the coarse sugar.
Bake at 350°F for 20-25 minutes, or until golden, risen and a toothpick inserted into the center comes out clean.
Transfer the dried cranberry muffins to a wire rack to cool.
Variations
- Substitute dark or milk chocolate chips for white chocolate.
- Add chopped nuts, like pecans or walnuts, for extra crunch.
- Replace the spices with cardamom or pumpkin spice for a twist.
- Try brown sugar instead of granulated sugar for a caramel-like flavor.
- Incorporate a teaspoon of vanilla or almond extract.
Storage
Store these muffins in an airtight container at room temperature for up to three days.
If you'd like to keep them longer, they freeze beautifully. Wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag or container. They'll stay fresh for up to three months.
To enjoy, thaw at room temperature or warm in the microwave or oven. You can also make the batter ahead and refrigerate it overnight; just give it a gentle stir before baking.
More Breakfast Recipes
Recipe Tips
- Don't overmix the batter-stir just until the dry and wet ingredients are combined.
- Use room-temperature eggs and milk for smoother mixing.
- For even muffins, use an ice cream scoop to portion the batter.
- Check for doneness with a toothpick; if it comes out clean, they're ready.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to prevent soggy bottoms.
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📖 Recipe
White Chocolate Dried Cranberry Muffins
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¾ cup milk
- ½ cup unsalted butter melted and cooled
- 2 large eggs room temperature
- Zest and juice of 1 clementine/tangerine/satsuma
- ¾ cup white chocolate chips
- ½ cup dried cranberries
- 3 tablespoons coarse sugar or sugar in the raw or demerara sugar
Instructions
- Preheat the oven to 350°F. Line a muffin pan with paper liners.
- In a large mixing bowl, whisk the flour, sugar, cinnamon, nutmeg, ginger, baking powder, and salt together.
- In a small bowl, whisk the milk, melted butter, eggs, zest and juice together until well combined.
- Make a well in the centre of the flour mixture, then pour in the wet ingredients and stir gently just until combined.
- Gently fold in the white chocolate chips and dried cranberries.
- Divide the batter evenly between the muffin cups to about ⅔ full, and sprinkle the tops with the coarse sugar.
- Bake for 20-25 minutes, or until golden, risen and a toothpick inserted into the center comes out clean.
- Transfer the cranberry muffins to a wire rack to cool.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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