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–+ servings
Fresh cranberry muffins.
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5 from 6 votes

Easy Cranberry Muffins

Easy cranberry muffins made with fresh tangy cranberries, studded with white chocolate chunks, and flavoured with citrusy clementine zest.
Course Breakfast
Cuisine British
Prep Time 8 minutes
Cook Time 18 minutes
Total Time 26 minutes
Servings 12
Calories 266kcal
Author Beth Sachs

Equipment

  • Kitchen Scales
  • Measuring Jug
  • Mixing Bowl
  • 12 Hole Muffin Tin
  • Muffin Cases

Ingredients

Metric - US Customary
  • 200 g Plain Flour
  • 1 teaspoon Bicarbonate of Soda
  • 140 g Caster Sugar
  • 100 ml Natural Yogurt
  • 2 Eggs
  • 140 g Butter melted
  • 175 g Cranberries fresh or frozen
  • 100 g White Chocolate Chips
  • 1 Clementine zest only
  • 50 g White Chocolate melted

Instructions

  • Preheat the oven to 190°c (170 fan/ Gas 5/ 375F). Put 12 muffin cases into a 12 hole muffin tin.
  • Put the plain flour, bicarbonate of soda, and caster sugar into a mixing bowl.
  • In another bowl whisk together the yogurt, eggs, and cooled melted butter.
  • Pour the wet ingredients into the dry ingredients and gently mix. Be careful not to overmix.
  • Fold through the cranberries, white chocolate chips, and clementine zest.
  • Divide the mixture between the muffin cases and bake for 18 minutes until well risen and golden.
  • Allow to cool then drizzle with melted white chocolate.

Notes

Top Tips:
  • Thoroughly wash fresh cranberries to remove any dirt and grit. The best way to do this is to place the cranberries in a colander under cold running water.
  • Don't overmix your muffin batter. Overmixing results in tough, chewy muffins.
 
Variations:
  • Cranberry Orange Muffins. Swap the clementine zest for orange zest. Lemon would also work well.
  • Cranberry Walnut Muffins. Add a handful of walnuts for crunch and texture.
  • Cranberry Apple Muffins. Swap half the cranberries for some peeled and chopped apples for cranberry apple muffins!
  • Make 24 mini muffins instead of 12 regular size muffins. Reduce the cooking time to 14 minutes.
  • Add a teaspoon of cinnamon for a lovely warming flavour.
  • Make them even healthier and add a handful of oats to the mixture.
  • Swap the white chocolate chips for milk chocolate chips.
 
Storage:
  • To Store. Place the cooled cranberry muffins into an airtight container or cake tin. They will keep fresh for up to 3 days.
  • To Freeze. Place in a freezer safe container and freeze for up to 3 months. Defrost at room temperature before serving.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Easy Cranberry Muffins
Amount per Serving
Calories
266
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
31
mg
10
%
Sodium
 
118
mg
5
%
Potassium
 
109
mg
3
%
Carbohydrates
 
38
g
13
%
Fiber
 
1
g
4
%
Sugar
 
21
g
23
%
Protein
 
6
g
12
%
Vitamin A
 
66
IU
1
%
Vitamin C
 
5
mg
6
%
Calcium
 
59
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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