White chocolate cranberry muffins are a delicious treat that combines the sweet and creaminess of the white chocolate with the tartness of the cranberries. They are perfect for the holidays, easy to make and they always come out delicious. You can use fresh, frozen or dries cranberries for this recipe.
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1)white chocolate cranberry muffins
2)list of ingredients
3)questions
4)tips
5)how to make it
6)process
7)more recipes
8)full recipe
9)printable recipe
Ingredients
Dry
- granulated sugar
- lemon zest
- baking powder
- all purpose flour
- pinch of salt
Ingredients
Wet
- eggs
- Milk
- oil
- frozen cranberries
- White chocolate
To make this recipe we are gonna be using basic pantry ingredients plus the cranberries and white chocolate.
Eggs – make sure to use room temperature eggs.
Baking powder – make sure it’s not expired!
cranberries – they can be frozen, fresh or even dried. When using dried fruits i like to hidrate them before using them on the recipe for better results.
All purpose flour – normal flour for all uses.
oil – i will always recommend using oil for most of the cakes and muffins. They last fluffy longer, when you use butter they normally dry faster.
lemon zest – can be changed for orange zest. It’s really important that you wash the fruit you are using before zesting.
milk – Greek yogurt works fine too in this recipe.
Questions
HOW DO I KNOW IF THE MUFFINS ARE FULLY COOKED?
All ovens work different so it’s always really important to check if the muffins are fully cooked. Check first the color of the muffin, if it looks golden brown on the top and edges it’s probably done.
To be sure they’re ready, insert a wooden toothpick into the center of the muffin, if it comes out clean or just a few moist crumbs they’re done. If the toothpick comes out with wet batter it needs more time.
WHAT CRANBERRIES SHOULD I USE FOR THIS RECIPE?
I recommend using frozen cranberries only because they’re normally cheaper and taste the same as the fresh ones. But you could always use fresh cranberries or dry.
If you use dry cranberries – make sure to hydrate them before adding them to the batter. In a bowl add the dry cranberries and cover them with warm water. Allow them to soak for about 15 to 30 minutes. Then, drain the excess water and use them immediately for your recipe.
CAN I USE OTHER BERRIES INSTEAD?
yes! With this recipe you can be creative and use other berries instead. Try with strawberries, raspberries, blueberries, blackberries..
WHY ARE THE MUFFINS DENSE?
here are some things that could go wrong when you are making muffins that can make them become dense. Over mixing the muffin batter,
if you are new to baking and this is one of the first recipes you make i recommend you use two bowls in the first bowl you are gonna mix the dry ingredients( oil, milk and eggs )and in another bowl you are gonna mix the wet ingredients, once they are fully mixed mix them together, then add the cranberries and white chocolate. Make sure you don’t over mix the batter.
WHY IS MY MUFFIN GREASY?
White chocolate has big % in fat ( cocoa butter ), that makes your muffins a little more greasy than they should be. Use baking white chocolate chips so they don’t fully melt into your muffin batter. I like using Hershey’s white chocolate chips.
MATERIALS WE USED FOR THIS RECIPE
If we couldn’t find the same one we are gonna add one with the same material, characteristics, similar price..
Tips
here you can find the best tips on how to make the most perfect white chocolate cranberry muffins!
- Use a food scale for more accurate measurements. Measuring cups are not accurate.
- Rub the lemon or orange zest and the sugar together using your fingers. This will help the lemon realize its natural oils and affect the final flavor.
- it’s best if you mix the dry ingredients in one bowl and then the wet ingredients in another and combine them together after. We don’t wanna over mix the batter. For this recipe we didn’t have much time so we did it fast that’s why we mixed everything together since the beginning using only one bowl.
- if you are using frozen cranberries leave them frozen if you don’t want any red strikes but if that’s what you like make sure to slightly defrost them before adding them to the batter.
- if you are using dry cranberries make sure to soak them in warm water for about 30 minutes to hydrate them.
- Use an ice cream scoop to scoop the batter into the muffin papers, it’s less messy and you are not gonna get batter everywhere.
- first bake at 210 C – 410 F for 13 minutes so they rise and then lower the oven temperature to 170 C – 340 F for about 4 minutes so they cook completely and stay soft in the inside.
- always check with a toothpick to make sure they’re fully cooked.
- check the expiration date of your baking powder. It sounds silly but it’s really important. If it’s expired it will not rise properly and become dense.
- you can sprinkle some granulated sugar on top for a sweet extra crunch on top.
how to make it
To make the batter we start by mixing all the dry ingredients in a bowl and then add the wet ingredients ( better if you do it in two separate bowls and then mix combine them together ). Do not over mix then add the frozen cranberries, the white chocolate chips, mix together and scoop the batter into the muffin papers. Bake and eat.
Process
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RECIPE
Recipe in cups and grams. You can find the cup measurements in the printable recipe scrolling down at the end.
Ingredients
dry ingredients
- 100 grams all purpose flour
- 75 grams granulated sugar
- 2.5 grams baking powder
- lemon zest
- pinch of salt
wet ingredients
- 1 1//2 eggs
- 40 grams sunflower seed oil
- 40 grams milk
- 60 grams white chocolate
- 60 grams frozen cranberries
Step by step
dry ingredients
1)First step, lemon zest
Start by preheating the oven at 210 C – 410 F.
Choose a fresh lemon and make sure to clean it throughly, dry and zest it. You can use a zester and rub the lemon against it. Then collect all the zest.
In a clean and dry bowl pour in the granulated sugar and the lemon zest, rub them together using your fingers for about a minute so the lemon can realize all the natural oils. You can use orange zest instead.
2)Second step, Dry ingredients
To the same bowl you can add the all purpose flour, salt and baking powder. Mix them until all the ingredients are fully incorporated.
wet ingredients
3)Third step, eggs
In a separate bowl crack one egg and beat it with a whisk, separate half of it and store it in the fridge to use for another recipe. The half that’s in the bowl add one more egg to it so you have one and a half. Add the eggs to the bowl where you have the dry ingredients.
Add the vegetable oil / sunflower seeds oil/ whatever oil you wanna use and milk.
4)Forth step, mix
Mix all the ingredients making sure you don’t over mix the batter or it will make the muffin dense.
5)Fifth step, extra ingredients
You can now add the frozen cranberries and white chocolate chips. Combine using a spatula.
6)Sixth step, muffin tin
Grease your muffin tin, add the muffin liners and fill them to the top with the batter. You can sprinkle some granulated sugar on top for some extra sweet crunch.
bake
7)Seventh step, Bake
Bake the white chocolate cranberry muffins at 210 C – 410 F for about 13 minutes ( they should rise ) and then lower the oven temperature to 170 C – 340 F and cook for about 3 to 4 minutes or until they are fully cooked.
To check if they are fully cooked insert a wooden toothpick on the center. If you see wet crumbs then it’s ready but if you see wet batter it needs longer time in the oven. All ovens work different so they always take different time to bake!
white chocolate cranberry muffins
Ingredients
dry ingredients
- 100 grams all purpose flour
- 75 grams granulated sugar
- 2.5 grams baking powder
- lemon zest
- pinch of salt
wet ingredients
- 1 1//2 eggs
- 40 grams sunflower seed oil
- 40 grams milk
- 60 grams white chocolate
- 60 grams frozen cranberries
Instructions
dry ingredients
1)First step, lemon zest
- Start by preheating the oven at 210 C – 410 F.
- Choose a fresh lemon and make sure to clean it throughly, dry and zest it. You can use a zester and rub the lemon against it. Then collect all the zest.
- In a clean and dry bowl pour in the granulated sugar and the lemon zest, rub them together using your fingers for about a minute so the lemon can realize all the natural oils. You can use orange zest instead.
2)Second step, Dry ingredients
- To the same bowl you can add the all purpose flour, salt and baking powder. Mix them until all the ingredients are fully incorporated.
wet ingredients
3)Third step, eggs
- In a separate bowl crack one egg and beat it with a whisk, separate half of it and store it in the fridge to use for another recipe. The half that’s in the bowl add one more egg to it so you have one and a half. Add the eggs to the bowl where you have the dry ingredients.
- Add the vegetable oil / sunflower seeds oil/ whatever oil you wanna use and milk.
4)Forth step, mix
- Mix all the ingredients making sure you don’t over mix the batter or it will make the muffin dense.
5)Fifth step, extra ingredients
- You can now add the frozen cranberries and white chocolate chips. Combine using a spatula.
6)Sixth step, muffin tin
- Grease your muffin tin, add the muffin liners and fill them to the top with the batter. You can sprinkle some granulated sugar on top for some extra sweet crunch.
bake
7)Seventh step, Bake
- Bake the white chocolate cranberry muffins at 210 C – 410 F for about 13 minutes ( they should rise ) and then lower the oven temperature to 170 C – 340 F and cook for about 3 to 4 minutes or until they are fully cooked.
- To check if they are fully cooked insert a wooden toothpick on the center. If you see wet crumbs then it’s ready but if you see wet batter it needs longer time in the oven. All ovens work different so they always take different time to bake!
Nutrition
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