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!

☆☆☆☆☆ 0 votes
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


  • 1Preheat 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.
  • 2Beat 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!
  • 3Combine the flour, baking powder and salt. Add to the wet mixture just until combined.
  • 4By hand, fold in the the cranberries and white chips.
    Fill the muffin tins 3/4 full.
    Note: I used fresh, not frozen berries.
  • 5Bake at 400 degrees 18-20 minutes.
    Watch carefully as these will bake quickly and burn quickly due to the white chips.
  • 6Enjoy!

Printable Recipe Card

About Cranberry White Chocolate Muffins

Main Ingredient: Fruit
Regional Style: American

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