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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


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


  • 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 tablespoon 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.


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


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