Cranberry White Chocolate Muffins

Patti Jones


I made these for our Farm Fair Culinary Competition two weeks ago. This won 1st Prize in the Breads/Muffins category. These were made with NJ grown cranberries. I froze them in November of last year for this competition. I thawed the berries before using. I hope you enjoy these yummy muffins! I am sure glad the judges did!


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16-18 muffins
15 Min
15 Min


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  • 4 Tbsp
    butter, softened
  • 1/2 c
    granulated sugar
  • 1/2 c
    brown sugar, light
  • 1 c
  • 1 large
  • 2 c
    all purpose flour
  • 1 Tbsp
    baking powder
  • 1/4 tsp
  • 1 c
    fresh cranberries
  • 3/4 c
    vanilla/white chocolate chips

How to Make Cranberry White Chocolate Muffins


  1. Preheat oven to 400 degrees
    Grease cupcake pans or line with cupcake papers. If using the tins only, grease well.
    Note: These tend to stick a bit due to the white chips.
  2. Beat together the butter and sugars until creamy, about 2 minutes. With the mixer on low, add the egg, the milk and vanilla until combined. DO NOT OVERMIX THE BATTER!
  3. Combine the flour, baking powder and salt. Add to the wet mixture just until combined.
  4. By hand, fold in the the cranberries and white chips.
    Fill the muffin tins 3/4 full.
    Note: I used fresh, not frozen berries.
  5. Bake at 400 degrees 18-20 minutes.
    Watch carefully as these will bake quickly and burn quickly due to the white chips.
  6. Enjoy!

Printable Recipe Card

About Cranberry White Chocolate Muffins

Main Ingredient: Fruit
Regional Style: American

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