These cranberry white chocolate chip muffins are the perfect balance of sweet and tart. Soft, fluffy muffins studded with bright cranberries and creamy white chocolate make them a great choice for breakfast, snacks, or sharing.
Related: Blueberry Muffins
Ingredients
Sugar
Adds sweetness and helps create a soft, tender crumb.
Oil
Keeps the muffins moist and soft for days without drying out.
Sour Cream
Adds richness and moisture while giving the muffins a tender texture.
Egg
Provides structure and helps bind the batter together.
Milk
Thins the batter just enough and keeps the muffins light.
Vanilla Extract
Enhances the sweetness and adds warm flavor.
Baking Powder
Helps the muffins rise and stay fluffy.
Flour
Gives the muffins structure while keeping them soft.
Cranberries
Add a bright, tart contrast that balances the sweetness of the muffin.
White Chocolate Chips
Bring creamy sweetness that pairs perfectly with the cranberries.
Instructions
Preheat oven to 375 (for big muffins 350 for 40-45 minutes)
Mix sugar, oil, egg, milk, and vanilla well
Stir in sour cream
Stir baking powder and flour in until just combined
Fold in cranberries and white chocolate chips
Scoop batter into a muffin tin or silicone muffin cups
Bake for 25-30 minutes
Makes 8-12 muffins (depending on how much batter goes in each cup)
Related: Cranberry Scones
Cranberry White Chocolate Muffins
Ingredients
- 3/4 cup sugar
- 1/3 cup oil
- 1/2 cup sour cream
- 1 egg
- 1/3 cup milk
- 1 tsp vanilla
- 1 tsp baking powder
- 1 1/4 cup flour
- 1 cup cranberries
- 3/4 cup white chocolate chips
Instructions
- Preheat oven to 375 (for big muffins 350 for 40-45 minutes)
- Mix sugar, oil, egg, milk, and vanilla well
- Stir in sour cream
- Stir baking powder and flour in until just combined
- Fold in cranberries and white chocolate chips
- Scoop batter into a muffin tin or silicone muffin cups
- Bake for 25-30 minutes
- Makes 8-12 muffins (depending on how much batter goes in each cup)
