Cranberry White Chocolate Muffins – Small Batch Recipe
These Cranberry White Chocolate Muffins are absolutely packed full of cranberries in every bite. They’re light yet cakey and super easy to whip up. You can use fresh or frozen cranberries, or any other berry you prefer. The sweet white chocolate does a marvelous job of balancing the sour cranberries. You can of course replace the white chocolate with any other type of chocolate or nuts. Muffins are best eaten fresh on the same day so if you’re baking for one or two, this small batch recipe that produces just 6 muffins is ideal.
So how do I make these Cranberry White Chocolate Muffins from scratch?
These muffins are a super simple recipe that takes only a few minutes to whip up!
To begin, add the flour, baking powder and sugar to a large mixing bowl. Whisk together to remove any lumps. Create a hole in the middle of the flour and add the eggs, milk and oil. Whisk the liquids together before switching to a rubber spatula.
Gently mix and fold the batter together until combined. Be careful not to overmix, a few small lumps left is ok. Add the cranberries and white chocolate to the batter, leaving a small handful of each to use on top, and mix through. Add the muffin liners to the muffin tin. Using an ice cream scoop or large tablespoon, spoon the batter into each case until each liner is filled about 80% or until all the batter has been used. Use the remaining cranberries and white chocolate to sprinkle over the top.
Bake for 20-30 minutes until the muffins are a light golden brown colour all over. Allow to cool before removing from the tin. Serve immediately. Leftovers may be kept in an airtight container or tightly wrapped but they are best served on the same day of baking.
Frequently Asked Questions
If you somehow manage to not inhale all of these immediately, they can be stored in an airtight container at room temperature for up to 3 days. However, they really are best eaten the same day for maximum freshness and for that soft, moist texture.
For longer storage, wrap each tightly in cling film and freeze for up to 3 months. Remove from the freezer for at least 30 minutes before eating. For a extra pleasant experience, pop them into the microwave for 10 seconds or into a hot oven for 30-60 seconds.
If you are using a deep muffin tray and muffin liners, you should geet 6 muffins from this recipe. However, if you are using a cupcake tray with cupcake liners, you may get 8-9 muffins.
A muffin tray tends to be wider and deeper. This is because muffins tend to be a bit bigger compared to cupcakes as they usually don’t have frosting on top like cupcakes.
In this recipe, I use plain flour. You can also use cake flour or self raising flour in a pinch.
Always store your muffins at room temperature. Once they have completely cooled, wrap tightly with cling film or place into an airtight container.
For more Cake Recipes, check out my Cake Category, here.
Cranberry White Chocolate Muffins – Small batch
Equipment
- 1 Large mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 muffin tin – for 6
- 1 ice cream scoop
- 6 Muffin cases
Ingredients
- 200 grams plain flour
- 1 tsp baking powder
- 75 grams caster sugar
- 1 tsp vanilla extract
- 2 whole eggs
- 80 grams flavourless oil, like vegetable or sunflower
- 75 grams milk
- 110 grams cranberries fresh or frozen
- 70 grams white chocolate chopped or in chips
Instructions
- Preaheat the oven to 180°c (360°f) or 170°c (340°f) if fan assisted.
- In a large mixing bowl, add the flour, baking powder and sugar. Whisk together to remove any lumps.
- Create a hole in the middle of the flour and add the eggs, milk and oil.
- Whisk the liquids together before switching to a rubber spatula. Gently mix and fold the batter together until combined.
- Be careful not to overmix, a few small lumps left is ok.
- Add the cranberries and white chocolate to the batter, leaving a small handful of each to use on top, and mix through.
- Add the muffin liners to the muffin tin. Using an ice cream scooper or large tablespoon, spoon the batter into each case until each liner is filled about 80% or until all the batter has been used.
- Use the remaining cranberries and white chocolate to sprinkle over the top.
- Bake for 20-30 minutes until the muffins are a light golden brown colour all over.
- Allow to cool before removing from the tin.
- Serve immediately. Leftovers may be kept in an airtight container or tightly wrapped but they are best served on the same day of baking.
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