These cranberry white chocolate muffins are not only sweet and delicious, but also packed full of flavor. Furthermore, they are the perfect recipe to use up any leftover cranberry sauce you may have in your fridge. In addition, their combination of tangy cranberries and rich white chocolate creates a delightful treat that will surely satisfy your taste buds.

Cranberry Sauce
The amount of times I have had leftover cranberry sauce sitting in my fridge for so long it went off is too often. Whether we use it for a turkey dinner or perhaps you needed a table spoon or two for a recipe, like for example my turkey and kabocha squash bake. I decided enough was enough and so I created the cranberry white chocolate muffins recipe to stop this from ever happening again.
Does it matter which cranberry sauce you use?
Simply put, no, it does not matter which one you use. In fact, any cranberry sauce can be used, and moreover, the amounts will remain the same as well.
That being said, the variety that you choose could significantly affect the flavour of your muffins. This impact could manifest in terms of sweetness, or, conversely, tartness
If I am being truly honest, the flavor of the cranberries doesn’t come from the cranberry sauce. In fact, you won’t even be able to tell it’s there. The cranberry flavor actually comes from the dried cranberries. However, if you are using homemade cranberry sauce and this sauce recipe has additional spices added, then those spices may come through in the end result. I’d love to hear how the muffins turn out if you decide to go this route.

Tools needed for the cranberry white chocolate muffins
- Kitchen scales or measuring cups. This depends on your measuring preference, I always prefer the kitchen scale when baking I find it more precise but either will work.
- Measuring spoons
- Muffin tin preferably a 12 cup
- Mixing bowls
- Recommended, hand mixer with beaters or stand mixer with paddle attachment
- Spatula or wooden spoon
- Large cookie scoop or spoon
- Muffin liners. I have started making my own from parchment paper. I use this simple tutorial.
- Cooling rack

Ingredients
- Cranberry Sauce, tinned or homemade, I really like this one from Sam at sugarspunrun.com. Any cranberry sauce will work for this recipe, although the jellied cranberry sauce flavour is very mild. It really just adds sweetness and moisture.
- White Chocolate, chips or a roughly chopped white chocolate bar.
- Dried Cranberries, this will add the cranberry flavour more than the actual cranberry sauce. If you don’t want the cranberry flavour then you can always omit these.
- All purpose flour, you can substitute this for cake flour. You can also use self raising flour just omit the baking powder.
- Baking Powder, Baking Soda and Salt
- Salted Butter
- Medium Sized Eggs
- Vanilla extract. Real not imitation.
- Milk, I always use cows milk 2% (semi skimmed) or whole milk. I am sure any milk or milk alternative will work too.
How to make cranberry white chocolate muffins
Preheat oven to 360F, 180C
Line a muffin tin with liners

In a medium sized mixing bowl or the bowl of a stand mixer with the paddle attachment add in the butter and sugar. Cream together until it is fully blended together, if you have a hand mixer I would use that. With a stand mixer you may need to scrape down the sides and bottom.
Add in the eggs, cranberry sauce, milk and vanilla. Beat until they have been full incorporated.

In a separate bowl, combine the flour, baking powder, baking soda, and salt. Give them a good mix, then gradually add the dry ingredients into the wet mixture. Next, using a spatula or wooden spoon, gently fold the dry ingredients into the wet ingredients until well incorporated. Alternatively, you can use a stand mixer on a slow speed for this step

Once the dry ingredients are combined add in the dried cranberries and white chocolate. Fold these into the batter.

Be sure to fill the liners all the way to the top with the batter.

Place the muffin tin into the preheated oven. Bake for 25-30 minutes.
Once baked, remove the muffins from the oven and transfer them onto a cooling rack to cool
Enjoy them warm and fresh right out of the oven.


Cranberry and White Chocolate Muffins
A delicious muffin packed full of flavour, quick and easy to whip up anytime. They are also a perfect recipe to use up any leftover cranberry sauce.
Ingredients
- 60g (1/4 cup) Butter
- 80g (packed 1/3 cup) Golden caster sugar
- 185ml (3/4 cup) Cranberry sauce, see note
- 2 medium sized egg
- 1 tsp Vanilla extract
- 65 mls (1/4 cup) milk
- 165g (1 cup) Plain all purpose flour, see note below
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1/4 tsp Salt
- 110g (roughly 3/4 cup) White Chocolate chips
- 110g (just under 1 cup) Dried Cranberries
Instructions
Preheat oven to 360F, 180C
- Line a muffin tin with liners
- In a medium sized mixing bowl or the bowl of a stand mixer with the paddle attachment add in the butter and sugar. Cream together until it is fully blended together, if you have a hand mixer I would use it.
- Add in the eggs, cranberry sauce, milk and vanilla. Beat until they have been full incorporated.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt. Give them a good mix, then gradually add the dry ingredients into the wet mixture. Next, using a spatula or wooden spoon, gently fold the dry ingredients into the wet ingredients until well incorporated. Alternatively, you can use a stand mixer on a slow speed for this step.
- Once the dry ingredients are combined add in the dried cranberries and white chocolate. Fold these into the batter.
- Fill the liners full to the top with the batter.
- Place the muffin tin into the preheated oven. Bake for 25-30 minutes.
- Once baked, remove the muffins from the oven and transfer them onto a cooling rack to cool.
Enjoy warm and fresh from the oven.
Notes
- You can use self raising flour just omit the baking powder
- Any cranberry sauce works for this recipe. I shared a little more about this in the post above the recipe.
- I use cows milk but I am sure any milk will work
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