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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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 12 muffins
Calories: 275 kcal
Course:
Breakfast , Baked Goods
Cuisine:
American
Ingredients
- ¼ ¼ cup unsalted butter melted and cooled (4 Tablespoons)
- ¼ ¼ cup Avocado, vegetable or canola oil
- 1 1 cup granulated sugar
- 1 1 large egg + 1 large egg white room temperature preferred
- 1 ½ 1 ½ teaspoons vanilla extract
- ⅓ ⅓ cup buttermilk room temperature preferred
- 1 ¾ 1 ¾ cup all-purpose flour
- 2 2 teaspoons baking powder
- 2 2 teaspoons cornstarch
- ½ ½ teaspoon salt
- 1 ½ 1 ½ cups fresh cranberries
- 1 1 cup 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.
- Whisk in buttermilk.
- In a separate bowl, whisk together flour, baking powder, cornstarch, and 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.
- 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.
- 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!
Cup of Yum
Notes
- 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).
- Store in an airtight container at room temperature for up to 2 days.
Nutrition Information
Serving
1muffin
Calories
275kcal
(14%)
Carbohydrates
43g
(14%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
32mg
(11%)
Sodium
186mg
(8%)
Potassium
103mg
(3%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
185IU
(4%)
Vitamin C
2mg
(2%)
Calcium
109mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 275
% Daily Value*
| Serving | 1muffin | |
| Calories | 275kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 186mg | 8% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 109mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.