Cranberry Muffins

These homemade white chocolate chip Cranberry Muffins are a delicious seasonal option for breakfast, brunch, tea time or dessert. They're a must-make when cranberries are in abundance and rock that sweet and tart flavor combination.

Buttermilk Cranberry Muffins Recipe

These easy muffins are one of those sweet treats that feature a sweet-tart flavor profile. As you know, often fresh or dried cranberries are paired with citrus, but for this recipe I chose to use white chocolate for a slight twist. Buttermilk adds a creaminess to the batter that's so pleasing and complements the flavor overall.

Helpful Tips for Making Cranberry Muffins

You won't need any special equipment to make the batter for these muffins. You can use an electric mixer or whisk together the batter by hand. Either way, we're going for a creamy batter texture.

• This recipe uses a standard 12 cup muffin-cupcake pan. Depending on how you divide the batter, you may be able to yield more than 16 muffins. Likely, not more than 18.
• To make your own self rising flour for this recipe: Sift together 2 cups of all purpose flour, 1 Tbsp baking powder and ½ teaspoon salt.
• This recipe uses fresh cranberries that are abundantly in season in the cool weather months. When making these throughout the year, you can use thawed frozen cranberries instead. When doing so, make sure you drain any excess juice released by thawing the berries.
• If white chocolate isn't your preference, you could use semi-sweet chocolate chips instead.
• If you'd like to glaze the muffins, you can. See below in the next section for how-to and glazing ideas.
• These muffins can be made and frozen for future consumption. When doing so, make sure they are completely cool before wrapping and freezing.

Other Fresh Cranberry Recipes to Add to the Menu Plus Glaze Options

If you'd like to add a glaze to these muffins, you have a couple of options. You could use ½ cup powdered sugar, thinned with 2 Tbsp orange juice to drizzle on top. You could also go the route of a vanilla cream glaze using ½ cup powdered sugar plus 2 Tbsp heavy cream and ½ teaspoon vanilla. In both instances, you can thin further using more liquid or make thicker using additional powdered sugar.

Other Cranberry Recipes to Try:

• Cranberry Walnut Chocolate Chip Cookies a seasonal twist on classic chocolate chip cookies.
• Cranberry Orange Yogurt Bread makes a delicious accompaniment for a cup of tea or coffee.
• Cranberry Apple Fruit Chutney is a delicious option for cranberry sauce.
• Cranberry Fluff can be served as a sweet side or dessert.
• Christmas Cranberry Cake is a one layer cake suitable for holiday brunch or dessert.
• Cranberry Pretzel Salad a seasonal twist on the ever popular strawberry pretzel salad.
• White Chocolate Cranberry Fudge from Life, Love and Sugar.

 

 

 

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Helpful Kitchen Items:

• Non Stick Muffin-Cupcake Pans
• Whisks
• Measuring Set
• Nutmeg Grater

Print

Cranberry Muffins

Course Bread, Breakfast, Dessert

Cuisine American

Keyword cranberry-muffins, cranberry-muffins-recipe

Prep Time 10 minutes

Cook Time 25 minutes

Cooling time 30 minutes

Total Time 1 hour 5 minutes

Servings 16 servings

Calories 213kcal

Ingredients

• 2 cups self rising flour plus 1 Tbsp
• 1 cup granulated sugar
• ¼ tsp ground nutmeg
• 1 cup buttermilk, well shaken
• ½ cup unsalted butter melted
• 2 tsp pure vanilla extract
• 3 large eggs
• 2 cups fresh cranberries rinsed and picked over, pat dry
• ½ cup white chocolate chips

Instructions

• Preheat oven to 350°F. Spray 16 cups of a standard size muffin-cupcake pan with cooking spray or line with cupcake liners.
• In a medium size mixing bowl, use a whisk to sift together 2 cups flour, sugar and nutmeg.
• In a separate bowl whisk together buttermilk, butter, eggs and vanilla until fully combined.
• Add wet to dry ingredients mixing by hand until fully moistened.
• Toss cranberries with reserved 1 Tbsp flour. Add to batter along with white chocolate chips. Mix until evenly distributed.
• Divide batter between muffin cups. Bake for 25-30 minutes or until a toothpic inserted into the center comes back clean.
• Run a knife around edge of pan to loosen. Let cool for 5 minutes, then remove from pan to a cooling rack.
• Serve warm or at room temperature. Store leftovers in an airtight container chilled for up up to 3 days.

Notes

To make your own self rising flour for this recipe: Sift together 2 cups of all purpose flour, 1 Tbsp baking powder and ½ teaspoon salt. 

Nutrition

Serving: 1serving | Calories: 213kcal | Carbohydrates: 30g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 36mg | Potassium: 81mg | Fiber: 1g | Sugar: 17g | Vitamin A: 244IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg

 

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