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Cranberry and White Chocolate Muffins


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Rate this recipe 4.4/5 (14 Votes)


  • 100 g 100g of butter, melted
  • 200 ml 200ml of buttermilk
  • Zest Zest of 1 orange
  • 2 large 2 large free range eggs
  • 150 g 150g of caster sugar
  • 250 g 250g of self raising flour
  • 250 g 250g of fresh cranberries
  • 200 g 200g of white chocolate, roughly chopped


Servings 8
Adapted from


Step 1

1. Preheat the oven to 175oC. Line a muffin tray with paper cases.
2.In a bowl, whisk together the butter, buttermilk, orange zest and set aside.
3. In a standalone mixer, beat the eggs with the sugar until light and fluffy.
4. Add in the butter mixture and whisk until combined.
5. Gently fold in the flour until just combined. Stir through the cranberries and white chocolate until combined. Be sure not to over mix the batter.
6. Spoon the mixture into the papercases and place in the oven to cook for 15-20 minutes until brown on top.
7. Remove from the oven and place on a wire wrack to cool.

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