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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.

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Easy 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. How to make Cranberry Muffins from scratch:

  • Flour – Self rising flour sifted with granulated sugar and ground nutmeg.
  • Cranberries – Fresh cranberries rinsed and picked over, pat dry.
  • Liquid – Buttermilk, well shaken. Preferably not fat free.
  • Butter – Unsalted butter, melted.
  • Flavorings – Vanilla extract.
  • Eggs – Three large eggs.
  • 2 cups fresh cranberries rinsed and picked over, pat dry
  • White chocolate chips.
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How to Make the Best Cranberry Muffins Recipe

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.

  • Ingredients you’ll need to make homemade Cranberry Muffins in a cupcake pan: Self rising flour, granulated sugar, butter, buttermilk, vanilla extract, nutmeg, melted butter. large eggs, fresh cranberries and white chocolate baking chips.
  • Kitchen tools you’ll need: A large bowl, a medium bowl, measuring cups and spoons, a whisk, rubber spatula, scoop and two 12 cup standard size muffin pan.
  • 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: Use a whisk to sift together 2 cups of all purpose flour, 1 Tablespoons baking powder and 1/2 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 add a glaze to these muffins, you have a couple of options. You could use 1/2 cup powdered sugar, thinned with 2 Tablespoons orange juice to drizzle on top. You could also go the route of a vanilla cream glaze using 1/2 cup powdered sugar plus 2 Tablespoons heavy cream and 1/2 teaspoon vanilla. In both instances, you can thin further using more liquid or make thicker using additional powdered sugar.
  • These muffins can be made and frozen for future consumption. When doing so, make sure they are completely cool before wrapping and freezing for up to 2 months.
  • Store baked Cranberry Muffins in an airtight container chilled for up to 5 days or at room temperature for up to 3 days.
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More Fresh Cranberry Recipes to Make

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Cranberry Muffins

Prep Time10 minutes
Cook Time25 minutes
Cooling time30 minutes
Total Time1 hour 5 minutes
Course: Bread, Breakfast, Dessert
Cuisine: American
Keyword: cranberry-muffins, cranberry-muffins-recipe
Servings: 16 servings
Calories: 213kcal

Ingredients

  • 2 cups self rising flour plus 1 Tbsp
  • 1 cup granulated sugar
  • 1/4 tsp ground nutmeg
  • 1 cup buttermilk, well shaken
  • 1/2 cup unsalted butter melted
  • 2 tsp pure vanilla extract
  • 3 large eggs
  • 2 cups fresh cranberries rinsed and picked over, pat dry
  • 1/2 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 large bowl, use a whisk to sift together 2 cups flour, sugar and nutmeg.
  • In a separate medium 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 1/2 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
Tried this recipe?Mention @melissassk or tag #melissassk!

6 Comments

  1. Merry Christmas Melissa. I hope your Christmas was beautiful. Could I substitute cup for cup fresh raspberries for cranberries? I only ask because the texture of raspberries, when rinsed, turn soft and mushy. Thanks 😊

    1. Hi Keshia, and I hope you had a Merry Christmas, too! If you lightly rinse, then spread on a paper towel to dry, they won’t break down as badly. Yes, you could use them in the same amount.

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