Cranberry Muffins
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
12 muffins
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Calories
275 kcal
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Course
Breakfast, Baked Goods
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Cuisine
American
Cranberry Muffins
Description
Cranberry Muffins feature a batter combining melted butter, avocado oil, sugar, eggs, and vanilla with dry ingredients including flour, baking powder, cornstarch, and salt. Fresh cranberries and chopped white chocolate are folded in for bursts of tart and sweet flavor. The batter is filled into lined muffin tins, optionally topped with extra sugar for a crunchy top crust.
The baking technique begins at a high temperature to encourage a taller rise, then lowers to prevent overbaking, resulting in muffins that are golden with a slightly crisp exterior and moist interior. The cranberries provide a succulent tartness balanced by white chocolate’s sweetness, giving a complex flavor profile.
These muffins store best at room temperature in an airtight container for up to two days, maintaining their moisture and texture. They can be made with frozen cranberries added directly, or dried cranberries soaked beforehand, with fresh cranberries preferred for optimal freshness.
Ingredients
- ¼ cup butter melted and cooled (4 Tablespoons, unsalted
- ¼ cup avocado oil or vegetable or canola oil
- 1 cup granulated sugar
- 1 egg room temperature preferred, large, plus 1 large egg white
- 1 ½ teaspoons vanilla extract
- ⅓ cup buttermilk room temperature preferred
- 1 ¾ cup all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cornstarch
- ½ teaspoon salt
- 1 ½ cups cranberries fresh
- 1 cup white chocolate chips chopped, or 6 oz white chocolate bar
- granulated sugar for topping, optional, additional
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!
Notes
- Fresh cranberries are ideal; if using frozen, add them to batter without thawing, and dried cranberries should be soaked in hot water before use.
- Store muffins in an airtight container at room temperature for up to two days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 275 kcal
% 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.
User Reviews
Overall Rating
5
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