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+ servings
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 12 muffins
Calories 325kcal
Author Ella


  • 12 cup muffin tray


  • 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


  • 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.


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. 


Calories: 325kcal | Carbohydrates: 43g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 339mg | Potassium: 97mg | Fiber: 2g | Sugar: 19g | Vitamin A: 424IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 2mg