Cranberry Muffins

These soft and fluffy cranberry muffins are packed with tangy cranberries and bits of sweet white chocolate. They're super simple to make and can be ready to enjoy in just 30 minutes!

Course Breakfast, muffins

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings muffins

Calories 275kcal

Author Sam Merritt

Equipment

Ingredients

¼ cup (57 g) unsalted butter melted and cooled (4 Tablespoons)
¼ cup (60 ml) Avocado, vegetable or canola oil
1 cup (200 g) granulated sugar
1 large egg + 1 large egg white room temperature preferred
1 ½ teaspoons vanilla extract
⅓ cup (118 ml) buttermilk room temperature preferred
1 ¾ cup (218 g) all-purpose flour
2 teaspoons baking powder
2 teaspoons cornstarch
½ teaspoon salt
1 ½ cups (155 g) fresh cranberries
1 cup (170 g) white chocolate chips or 6 oz white chocolate bar chopped
Additional granulated sugar for topping, optional

Instructions

Preheat oven to 425F (215C) and line a muffin tin with paper liners. Set aside.
In a large mixing bowl, whisk together butter, oil, sugar, egg, egg white, and vanilla extract until thoroughly combined.
¼ cup (57 g) unsalted butter, ¼ cup (60 ml) Avocado, vegetable or canola oil, 1 cup (200 g) granulated sugar, 1 large egg + 1 large egg white, 1 ½ teaspoons vanilla extract
Whisk in buttermilk.
⅓ cup (118 ml) buttermilk
In a separate bowl, whisk together flour, baking powder, cornstarch, and salt.
1 ¾ cup (218 g) all-purpose flour, 2 teaspoons baking powder, 2 teaspoons cornstarch, ½ teaspoon salt
Gently, using a spatula, fold dry ingredients into wet until about 50% combined. Then, add cranberries and white chocolate and continue to gently stir until completely combined.
1 ½ cups (155 g) fresh cranberries, 1 cup (170 g) white chocolate chips or 6 oz white chocolate bar
Evenly divide batter into prepared muffin tin (you can fill them to the top) and sprinkle tops with additional granulated sugar, if desired. For a taller rise, let muffins sit in the tin for 10-30 minutes before baking.
Additional granulated sugar
Transfer muffins to center rack of oven and bake for 8 minutes on 425F (215C). Once 8 minutes has elapsed, do not open door, but reduce oven temperature to 350F (175C) and bake another 10-12 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
Allow muffins to cool in tin for 10 minutes before carefully removing to a cooling rack to cool completely. Enjoy!

Notes

Cranberries

Fresh cranberries are best, rinse and dry them and pick out any bad berries before using.
Frozen berries will also work, I add them to the batter frozen (without thawing first).
Dried cranberries could also work, we recommend ¾-1 cup dried cranberries (some readers have soaked the dried berries in hot water to plump them up before using).

Storing

Store in an airtight container at room temperature for up to 2 days.

Nutrition