Bakery Style Fresh Cranberry White Chocolate Muffins

A stack of cranberry muffins on parchment paper.

Bakery Style Fresh Cranberry White Chocolate Muffins

Soft and fluffy muffins studded with tart cranberries and white chocolate chips.

Course Breakfast, Snack

Cuisine American

Diet Vegetarian

Prep Time 10 minutes

Cook Time 23 minutes

Total Time 33 minutes

Servings muffins

Calories 325kcal

Author Ella

Equipment

12 cup muffin tray

Ingredients

350 grams all purpose flour
159 grams granulated sugar
2 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
170 grams unsalted butter room temperature
113 ml buttermilk room temperature
2 eggs cold
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
255 grams fresh cranberries
85 grams white chocolate chips
sparkling sugar for sprinkling

Metric - US Customary

Instructions

Preheat the oven to 425°F/220°C. Line a muffin pan with 12 liners.
Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl or jug.
In the bowl of a stand mixer fitted with the paddle attachment, add the sugar, butter, eggs, vanilla and buttermilk then beat on medium speed
Pour the dry ingredients into the wet and beat until combined on low speed. Increase the speed to medium and beat until the muffin batter is almost smooth.
Keep a handful of cranberries to the side, then fold in the remaining cranberries and white chocolate chips.
Fill the liners to the top with the batter. Sprinkle over the sparkling sugar and add a few cranberries to the top of each muffin.
Bake for 5 minutes. Then, without opening the door, reduce the oven temperature to 350°F/175°C and bake for an extra 16-18 minutes.
Allow them to cool completely.

Notes

My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven't tested the recipe with this method. Just click on 'US Customary' above ingredients.

I make sure that all of my ingredients are at room temperature (except for the eggs!) before I start the recipe, so pull out all of the ingredients about 2 hours before you start baking.

Salt: If you don't have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.

Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your finished bake much creamier and richer.

Orange Zest: feel free to add the zest of one orange to these muffins!

Storage: keep in an airtight container at room temperature for 2 days, or in the fridge for five days.

Freezing: freeze baked and cooled muffins in a freezer bag. Let them thaw in the fridge or at room temperature.

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