These bakery-style Chocolate Cranberry Muffins are tender, moist and bursting with flavor! Loaded with tart, fresh cranberries and decadent (white or semi-sweet) chocolate chips, then sprinkled with glittery sparkling sugar, this cranberry muffin recipe with chocolate is so delicious and impossible to resist!
These muffins with fresh cranberries are perfect for breakfast, brunch and dessert, plus they make a wonderful addition to your holiday table! Plus, they store beautifully for easy grab-and-go snacking! Continue to read on for helpful tips on preparing the perfect muffins! And, don’t miss the in-depth step-by-step photos and recipe video at the bottom of the post!
Update: This post was originally published in December 2015. I took new photos photos and made updates to the post below to include more information about bakery-style muffins with fresh cranberries. Plus, I’ve added step-by-step photos and a recipe video to show you exactly how easy these muffins are to make!
Happy week of Christmas (to those who celebrate the holiday)!! How is it going!? Are all the stockings hung from the chimney, presents beautifully wrapped, halls decked and are all things merry and bright?
Or, are you unfortunately like me this year? No stockings, no tree and not a single strand of festive lights in sight. But, hey, I did manage to put out four holiday decorations! And, I suppose four measly decorations are better than nothing, right?!
Lack of festive decor aside, I did finally manage to bake something jolly and totally delicious! So, I feel like we should focus on the positive – glorious, jovial, utterly delicious, marvelous muffins perfect for the entire holiday season!
Chocolate Cranberry Muffins: recipe overview
These bakery-style beauties are soft, tender, moist, and bursting with flavor! Basically, they will give any brick and mortar bakery a run for their money!
These muffins are exploding with tart fresh cranberries, bursting with melty, sweet chocolate chips and finished with sparkly decorative sugar! They are beyond delicious and definitely worth waking up for!
Not only would they make a perfect addition to your Christmas morning spread, but they also make a festive dessert! And, they are perfect for homemade gift giving!!
But, not only are these holiday muffins absolutely divine in the taste department, they also couldn’t be any easier to whip together!! Did I mention, there’s no stand (or handheld) mixer required! If you have two mixing bowls and 10 minutes of time to spare then you can easily make these utterly delicious muffins! Seriously, you simply mix a few ingredients together, and then go pour yourself a cup of coffee or eggnog, snuggle by the fire and 20 minutes later you have warm, fluffy, flavorful bakery-style muffins that will make your heart go pitter patter!
Why you will love this recipe
- Moist, tender and delicious!
- Bursting with tart cranberries and sweet chocolate!
- Not overly sweet so the cranberry flavor really shines!
- This recipe can easily be baked in a jumbo or standard muffin pan!
- They are perfect for breakfast, snack-time and dessert!
- Wonderful addition to your holiday table or perfect for homemade gift giving!
- Best part of all – there’s no mixer required!
What are cranberry muffins?
A muffin is a single-serving quick bread which rises with the help of chemical leavening agent, such as baking soda and baking powder, instead of yeast. While both muffins and cupcakes are made of batter containing flour and egg, and baked in a pan with cup-sized indentations (muffin tins), muffins are heavier in texture.
Cranberry muffins are prepared with fresh cranberries which result in a muffin that’s both sweet and tart in flavor. These muffins can also include a variety of tasty mix-ins, such as chocolate chunks, cream cheese or nuts. Additionally, the freshly baked muffins can be finished with powdered sugar, cinnamon sugar, honey or a smooth, rich glaze.
What do I need to make muffins with cranberries?
These muffins are made with simple, easy-to-find ingredients, plus fresh or frozen cranberries and white or semi-sweet chocolate! While the ingredients may be basic, when combined they yield irresistibly delicious muffins!
Ingredients you need to make this recipe
- Flour: All-purpose flour is the foundation of this muffin recipe. It helps the batter remain sturdy and thick. You can substitute a gluten-free flour blend if needed. Look for brands that can be substituted in a 1:1 ratio for regular flour.
- Baking Powder and Baking Soda: Both chemical leavening agents provide lift and help the muffins rise.
- Salt: A touch of coarse kosher salt is needed to enhance all the flavors!
- Cinnamon: Ground cinnamon adds a touch of warm, inviting flavor.
- Eggs: Two large eggs provide structure and moisture, plus they help bind everything together.
- Sugars: Granulated sugar adds the perfect touch of sweetness and keeps the muffins light. You can substitute a portion of the granulated sugar for brown sugar; however it tends to weigh the muffins down.
- Oil: Oil provides moisture which creates tender muffins and prevents them from drying out. You can use canola, vegetable or coconut oil in this recipe.
- Greek Yogurt: Full-fat plain Greek yogurt helps keep the muffins ultra-moist and tender. You can substitute full-fat sour cream if you prefer a tangier flavor.
- Milk: Buttermilk provides even more moisture and helps lighten up the muffins crumb. You can use whole milk if you prefer.
- Vanilla Extract: Two teaspoons of vanilla adds tons of flavor!
- Cranberries: It wouldn’t be a cranberry muffin without the cranberries! You can use fresh or frozen cranberries in this recipe.
- Chocolate: Chocolate and cranberries go together beautifully! You can use white chocolate or semi-sweet chocolate in this recipe. I like a mix of textures, so I tend to use both chocolate chips and chocolate chunks; however you can use whatever you prefer! Or, feel free to substitute the chocolate with more cranberries or a different tasty mix-in! (Scroll down to read how to customize these muffins!)
Variations
Not a fan of the combination of cranberries and chocolate? No worries! You can add any type of mix-in you love! Get creative and create a bakery-style muffin chock full of the ingredients you and your family love! You can substitute any of the below options for the chocolate.
How to customize muffins
- Nuts: You can substitute 1/2 cup of any variety of nuts you love; however, walnuts, hazelnuts and pistachios pair best. For the best flavor, I highly suggest toasting your nuts first!
- Raisins: Chewy raisins are perfect if you are looking for a healthier option!
- Orange: Cranberry and orange is a classic combination for a good reason! Increase the amount of cranberries to 1 3/4 cup. Zest two large oranges and add the zest to the batter when you add the yogurt.
- Ginger: Candied ginger is delicious with cranberries! Increase the cranberries to 1 1/2 cups. Finely chop 1/4 cup of crystallized ginger and add it to the batter with the cranberries.
Types of cranberries to use in muffins
How to prepare fresh cranberries for muffins?
For the best taste and most flavor, I recommend coarsely chopping the cranberries before adding them to the muffin batter. By cutting the cranberries you are essentially doubling the amount of cranberries, which gets you a better cranberry to batter ratio! I like to cut large cranberries in half and leave any tiny cranberries whole for a variety of textures!
Pro-tip: Looking to save time? Use a food processor – very carefully and quickly process the cranberries until just coarsely chopped.
Can I use frozen cranberries for baking muffins?
Absolutely! Both fresh and frozen cranberries work in this easy muffin recipe!
Do I need to thaw frozen cranberries?
There is no need to thaw frozen cranberries before making muffins! Simply remove the berries from the freezer, give them a quick rinse with cold water and let them sit at room temperature on the counter while you grab the rest of the muffin ingredients.
Can I use dried cranberries instead of fresh?
If you can’t find fresh or frozen cranberries you can substitute dried cranberries instead. However, please note that the taste and texture will be slightly different as fresh cranberries are juicy while dried cranberries are chewy.
Also, dried cranberries are much smaller than fresh cranberries and more dry berries will fit in a cup measure than fresh. Therefore, you need to adjust the amount in the recipe. You can use 1 cup of dried cranberries instead of 1 1/4 cup of fresh. I encourage you to rehydrate and plump the dry cranberries by soaking them in hot water for 10-12 minutes. Drain the berries, pat them thoroughly dry and proceed with recipe.
Pro-tip: Dried cranberries are typically sweetened. You might want to consider slightly reducing the amount of sugar (by 1-2 tablespoons) in the recipe depending on your personal taste.
Do you have to cook cranberries before baking in muffins?
You don’t need to cook the cranberries before baking! Just give the cranberries a quick rinse before using them in muffin batter!
How to make cranberry muffins from scratch?
These fresh cranberry muffins are so easy to make and only require 10 minutes of hands on preparation! Best part of all – there is no mixer required! Follow these simple, fool-proof instructions for perfectly moist muffins every single time!
Tip: Make sure your eggs and milk are at room temperature. Room temperature ingredients bond together more easily than cold ingredients, resulting in an evenly textured and smooth batter. (Don’t forget to scroll down for the detailed measurements in the complete printable recipe at the bottom of the page.)
How to make muffins
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Dry Ingredients: In a large mixing bowl combine the dry ingredients and whisk well. Make a well in the center of the dry ingredients. Set the bowl aside.
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Wet Ingredients: In a medium mixing bowl, whisk together the sugar, eggs and oil. Add in the milk, yogurt and vanilla extract. Whisk until well combined and pale yellow in color.
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Add Wet to Dry: Add the wet ingredients to the well in the dry ingredients. Fold together and gently mix until everything just comes together.
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Add Cranberries + Chocolate: Gently fold in the cranberries and white chocolate.
- Fill muffin tins. Divide the batter into muffin tins, filling each nearly all the way to the top. Optional: Sprinkle with more chocolate chips or chunks and gently press them slightly into the muffin batter. Generously sprinkle coarse sugar all over the tops.
- Bake. Bake the muffins for 5 minutes at 425 degrees F. Reduce the oven temperature to 350 F. Bake for an additional 15-16 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove from the oven and place muffin pan on a wire rack. Allow muffins to cool in pan for 5 minutes. Remove muffins from the pan and transfer them onto the wire rack to cool completely.
- Serve: Serve the muffins warm or at room temperature and enjoy!
How to make muffins with cranberries step-by-step photos
(Don’t forget to scroll down for the detailed instructions in the complete printable recipe card at the bottom of the page!)
Expert tips for preparing the best cranberry muffins
While these muffins are incredibly easy to prepare, below are a few simple tips and easy tricks to ensure they turn out perfect every single time!
Tips for success
- Properly measure ingredients: This seems obvious, but properly measuring your ingredients is key! To properly measure flour, use a spoon and lightly spoon the flour into your measuring cup. Then, use the flat, straight edge of a knife (or similar object) to level off the top of the flour.
- Cranberries: You can use fresh or frozen cranberries in these muffins. If using frozen, just be sure to rinse them with cold water first and then let them thaw on the counter while you grab the rest of the ingredients.
- Milk: I highly recommend buttermilk for the moistest texture. However, you can use whole milk. Or, if you are in a pinch almond milk or 2% works as well. Do not use skim milk! For homemade buttermilk, combine 1 cup of milk with 1 tablespoon of fresh lemon juice or white vinegar.
- Decorative Sugar: The sparkling sugar is completely optional, but it adds a delicious touch of crunchy texture and sweet flavor. You can find decorative (or sparkling) sugar in the baking aisle of major grocery stores.
- Use the muffin method to mix: The muffin method for mixing batter helps create a better muffin! Make sure you mix the dry ingredients in one bowl and the wet ingredients in another bowl. Then, mix the two together until just combined.
- Don’t over-mix: Don’t over-mix when combining the wet and dry ingredients! Over-mixing the batter will produce tough muffins! You want to gently fold the ingredients until they are just combined – the batter should be lumpy!
- Fill the muffin tins: Use an ice cream scoop to transfer the batter from the mixing bowl into the muffin tins. Fill the tins almost all the way to the top – don’t worry, the muffins won’t spill over.
- Start with a blast of heat: To help the muffins rise quickly and develop the perfect domed top – bake the muffins for 5 minutes at 425°F degrees. Then, reduce the temperature to 350°F and continue to bake for an additional 15-17 minutes. The initial blast of heat lifts the muffins quickly, so don’t skip this step!
How to serve muffins?
These festive muffins are perfect for breakfasts on the go, afternoon snacks and easy desserts! Or, serve them as a part of your holiday brunch spread with monkey bread, sausage egg casserole and bottomless pomegranate mimosas!
This cranberry muffin recipe is delicious served freshly baked and warm straight from the oven. Or, make them in advance, then serve them at room temperature or lightly toast them in the oven!
You can enjoy these muffins plain, drizzle them with honey or smear them with soft butter! Or, if you prefer a sweeter muffin, try drizzling them with a sticky, rich glaze!
No matter how you serve these muffins, I guarantee they will quickly become a family favorite!
Tips for storing and freezing cranberry muffins
How long will muffins keep?
Leftover muffins do not need to be refrigerated! Muffins will keep and stay soft, fresh and moist at room temperature for up to 4 days.
Alternatively, you can extend the shelf life of muffins by storing them in an airtight container in the refrigerator for up to 10 days.
To store muffins: Before storing muffins, make sure you allow the muffins to cool completely on a wire rack. Transfer the muffins to an airtight container lined with a sheet of paper towel. Arrange the cooled muffins in a single layer and cover the top with another sheet of paper towel before sealing the container with a tight-fitting lid. Pro-tip: The paper towels will absorb the excess moisture from the muffins and allow them to stay fresher for longer.
Can you freeze cranberry muffins?
This cranberry muffin recipe freezes beautifully! I always double the recipe just to have a few muffins to store in the freezer for easy grab-and-go breakfasts!
To freeze muffins: Allow the muffins to cool completely on a wire rack before wrapping them individually in plastic wrap. Transfer wrapped muffins to an airtight, freezer-safe resealable bag and store in the freezer for up to 2 months.
When ready to eat: Thaw muffins at room temperature on the counter, or gently warm the muffins in the oven. Alternatively, you can reheat muffins in the microwave at 50% until slightly warmed if desired. Do not over-microwave the muffins or they will become extremely hard and unappetizing. Pro-tip: Warm the muffins and drizzle them with honey or slather them with butter for an utterly delicious muffin experience!
So, what are you waiting for? Grab your muffin pan and mix together these marvelous Bakery Style Cranberry Muffins. They are good for the soul and for your stomach! Plus, your family will love you for it!
Until next time, Cheers – to soulful baking.
XOXO
Cheyanne
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The best Cranberry Muffins Recipe, plus step by step video 👇
Chocolate Cranberry Muffins
Ingredients
- 2 1/2 Cups All Purpose Flour – spooned & leveled
- 2 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- ½ tsp Kosher Salt
- 1 tsp Ground Cinnamon
- 1 Cup Granulated Sugar
- 2 Large Eggs – at room temperature
- ½ Cup Canola Oil (can substitute Vegetable Oil)
- 1 Cup Buttermilk (or Whole Milk) - at room temperature (SEE NOTES)
- 2/3 Cup Full-Fat Greek Yogurt - at room temperature
- 2 tsp Vanilla Extract
- 1 ¼ Cups Cranberries (fresh or frozen) – coarsely chopped (about 4.5 ounces) (SEE NOTES)
- ¾ Cup Chocolate Chips - plus more for topping, optional (5 ounces) (SEE NOTES)
- Coarse Decorative Sugar – for topping, optional (SEE NOTES)
Instructions
- Preheat oven to 425 degrees F. Spray the cavities of a regular muffin tin with non-stick cooking spray and set aside
- Dry Ingredients: In a large sized bowl combine the dry ingredients: flour, baking powder, baking soda, salt and cinnamon. Mix well. Make a well in the center of the dry ingredients. Set the bowl aside.
- Wet Ingredients: In a medium sized bowl whisk together the sugar, eggs and oil. Add in the milk, yogurt and vanilla extract. Whisk until well combined and pale yellow in color.
- Add Wet to Dry: Add the wet ingredients to the well in the dry ingredients. Fold together, using a wooden spoon or rubber spatula to gently mix everything together. Be careful to mix until flour is just combined. (The batter should still be lumpy)
- Add Cranberries + Chocolate: Gently fold in the cranberries and white chocolate.
- Fill Muffin Tins: Pour the muffin batter into the prepared muffin tins, filling each tin all the way to the top. Optional: Sprinkle a few chocolate chips onto the top of the batter. Very gently press the chips slightly into the batter. Sprinkle the tops of batter with decorative sugar.
- Bake: Bake the muffins for 5 minutes at 425 degrees F. Keeping the oven door closed, reduce the oven temperature to 350 F. Bake for an additional 15-16 minutes, or until a toothpick inserted into the center comes out clean – a few small moist crumbs is fine.
- Cool: Remove from oven and place muffin pan on a wire rack. Allow muffins to cool in pan for 10 minutes. Remove muffins from the pan and transfer them onto the wire rack to cool completely.
- Serve: Serve the muffins warm or at room temperature plain or dusted with powdered sugar. Enjoy!
Video
Notes
- Cranberries: You can either use fresh or frozen cranberries in these muffins. If using frozen, just be sure to rinse them with cold water first and then let them sit on the counter while you grab the rest of the ingredients. There is no need to defrost them first.
- Milk: I recommend using buttermilk for these muffins for the moistest texture; however, whole milk works as well. Or, you can substitute almond milk or 2% milk. I do NOT recommend skim milk!
- Yogurt: Full-fat Greek yogurt will produce the best flavor; however, you can use full-fat sour cream for a tangier taste.
- Chocolate: You can use white chocolate (pictured in post) or semi-sweet chocolate for these muffins. I like to use chocolate chips in the muffin batter and then add chopped chocolate to the top of the muffin batter before baking - just make sure you gently press the chocolate into the batter and then proceed with sprinkling on the decorative sugar.
- Decorative Sugar: I used decorative sugar for topping the muffins before baking, which is completely optional, but highly recommended! Decorative sugar is simply coarser, and has a larger crystal than granulated sugar. You should be able to find decorative (or sparkling) sugar in the baking aisle of most major grocery stores.
- Jumbo Muffins: Use a jumbo muffin pan. Bake at 425°F for 5 minutes, then reduce oven to 350°F and bake for 22-25 minutes. Recipe makes about 6 jumbo muffins.
- Storage: While these muffins are best eaten the same day they are prepared, they can be stored at room temperature (in an airtight container) for up to 4 days. These muffins freeze well (and can be frozen for up to 2 months), so I recommend making a double batch and keeping some in the freezer!
Nutrition
©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. Please do not publish this recipe without prior consent. If you want to reference this recipe, please do so by linking directly to this post.
Hi Cheyanne, I absolutely love your Chocolate Cranberry Muffins and somehow ended up with two copies of your recipe. The two recipes are Chocolate Cranberry Muffins and Bakery Style Cranberry & White Chocolate Jumbo Muffins. I see that the quantities of some of the ingredients are different. Can you let me know which recipe I should be using?
Hi Suzanne,
I’m so thrilled to hear you enjoy this muffin recipe so much! Over the course of time I often tinker and tweak recipes – and that’s exactly what happened here. I’m sorry for any confusion! The most current iteration of any recipe will always be the one shown on the website.
I updated this recipe two years ago, and now the muffins are more moist and light! I hope you love this version even more than the first! Cheers and warm wishes for a wonderful 2022!
Cheyanne,
I printed your recipe “Bakery Style Cranberry & White Chocolate Jumbo Muffins and have made several times. When I went to reprint it, it came up as Chocolate Cranberry Muffins and the amount of flour and baking powder is changed. I am really confused on which I should use. Thank you, Suzanne
Hi Suzanne,
I tweaked the recipe slightly so the muffins are now just a bit moister and little less dense! (Regarding the name change, I just shortened the name so it’s more ‘search’ friendly). Let me know if you have any other questions as I’m always happy to help! Cheers and warm wishes for a wonderful weekend! 🙂
Very good!….. Thanks, I added 2 teaspoons of lemon juice, they are amazing!
Hi Cheyanne! These muffins look fantastic. I have two quick questions that I didn’t see anywhere in your notes, but I could have read right past it too. I don’t have a jumbo muffin pan. Can I use standard size muffin pan and if so do I need to reduce cooking time and do so reduce the oven temperature? Thank you for the recipe, I’m looking forward to making these. Merry Christmas and a happier mew year in 2021.
Corrected version :
Hi Cheyanne! These muffins look fantastic. I have two quick questions that I didn’t see anywhere in your notes, but I could have read right past them. I don’t have a jumbo muffin pan. Can I use a standard size muffin pan and if so, do I need to reduce cooking time and do I reduce the oven temperature? Thank you for the recipe, I’m looking forward to making these. Merry Christmas and wishing you a happier new year in 2021!
Hi Paige,
I’m sorry for any confusion! The baking time listed in the recipe card is for muffins made in a standard-size muffin tin. The notes section includes baking times for muffins made in a jumbo-size tin.
So, if you are making these in a standard pan, just follow the instructions (baking at 425 for 5 minutes, then reduce to 350 and bake for an additional 15-16 minutes, or until a toothpick inserted into the center comes out clean – a few crumbs is fine).
Let me know if you have any other questions as I am always happy to help! Cheers are warm wishes for a wonderful holiday season!! 🙂
These muffins look absolutely wonderful. We love the combo of white chocolate and cranberry..so yummy!
49 grams of sugar in 1 muffin?! Yikes! Definitely going to cut the sugar in half for this recipe
Hi Kristen, the nutritional information is only an approximation based on 6 jumbo muffins, which is the equivalent of 12 regular sized muffins. The nutritional information can vary greatly depending on the brands of ingredients used and your precise measurements. Of course, feel free to cut the sugar in half! However, please note the muffins will be much more tart in flavor. Cheers!
Just made these muffins – SO delicious. The sugar amount is spot on – not too sweet, not too tangy. Thank you for another fabulous recipe, Cheyanne!
Can you make these with dried cranberries?
Hi Cait,
That’s a great question! While I have only tested, developed and made the recipe as written, I don’t see why you couldn’t substitute dried cranberries for fresh if you prefer a chewy cranberry texture in your muffins. However, there is a difference in measurement between dried and fresh (you will have way more dried cranberries in a cup than fresh), so you will need to adjust that measurement. I would use between a heaping 3/4 – 1 cup of dried vs 1 1/4 cup fresh cranberries. If you try the recipe with dried cranberries I’d love to hear how they turn out! Cheers!!
Hi, Cheyanne.
First of all, I want to greet you a Merry Christmas and Happy New Year! Your Cranberry & White Chocolate Jumbo Muffins sure looks delicious! A big plus because it is super easy to make. AND IT’S JUMBO!!
Perfect with a cup of tea to start the morning. Hope you had a wonderful Christmas.
OMG! Cranberry and white chocolate is like the flavor of true love in my book – the complete unapologetic sweetness of white chocolate with the tart cranberry is like perfection. These muffins, therefore, are exhibits of perfection!
These muffins are totally drool worthy! I love that epic bite at the beginning of the video – my girl!! Perfect breakfast or afternoon pick me up for the holidays!
I declare these – the official holiday muffin! Happy Holidays, my dear! xoxo
Totally love the cranberry white chocolate combo Chey! These muffins would be a hit for Christmas morning. As usual you knocked it out of the park again with the video! Hope you and Jeremy have a wonderful Christmas together and a happy and healthy New Year!! XO
Eeee these speak to my heart. Not only do I LOVE jumbo muffins (to me, jumbo is basically standard size), but I love, LOVE the cranberry and white chocolate flavour combo. PINNED!! I want one of these for breakfast tomorrow!!
Sorry to hear about your rough year. I totally get you when you say baking makes you feel better though. And man, if any recipe can help, it would be this one. These look great!
These muffins are gorgeous, doll!! I would love one of these anytime in the day! You have been through a lot this past year, but you are such a strong and optimistic woman….it’s truly inspiring! If I hadn’t followed your blog and known about the sad life events you have faced, I would never know you had gone through them because you’re just always so positive and radiating optimism. Keep doing your thing girl, because you are awesome! I hope you had a lovely Christmas with your hubby and family <3
You most definitely deserve some slack for the holidays! I was late to the baking train myself – I just wasn’t feeling it this year. Buuut I did manage to get some cookies baked! These muffins are gorgeous! Cranberry and white chocolate is one of my favorite flavor combos, so these are right up my alley! Merry Christmas, Cheyanne 🙂
You definitely deserve some slack this holiday season!! But I’m glad you got around to sharing these gorgeous Cranberry White Chocolate Jumbo Muffins because they look seriously amazing. Glad you got back to your roots with some good old baking for the soul – I’m sure it resulted in wonderful baked goods 🙂 happy holidays!!
I feel you, this year has been super challenging for me too…I only just bought my first gift today :/ And I am also with you on the ‘baking for the soul’, it is just so nice to get lost in the kitchen. I hope you have a wonderful Christmas and feel re-energized for the New Year! Hugs!
These would be perfect for breakfast (or lunch or dinner…). I love cranberries and white chocolate anything and I love that you used fresh cranberries! So glad you baked these up for us. Pinned. Take care.
Hey Chey!! you need a lot of slack this season and for the next 12 months to come! I love how good these recipe sounds!!! your pictures are fabulous as ever!! Happy Xmas!!!!
You achieved your goal and then some with these ‘something special, something blog worthy, something utterly delicious’ muffins. I’ve been thinking about you a lot…I know it’s been a very rough year (understatement) but you always manage to leave me, your reader and friend, feeling encouraged by your zeal and ability to march on and do what you love…which is to share your gifts…which are many. I wish you a beautiful and peaceful new year, my luv. I look forward to all that is new from you in 2016! xoxoxo
White chocolate and cranberry is the best combo! Especially in muffins, and these look amazing Cheyanne! So delicious and perfect for the festive season! Sorry to hear about all you’ve been through this year, I am sending you lots of love. I really hope you have an amazing 2016! <3 xxx
Baking for the soul is the best kind of therapy. Hope 2016 is a better year for you *hugs* Love these gorgeous muffins! The white chocolate and cranberry combo is perfect for this time of year! Hope you have a wonderful holiday!
Love it! I always think you may as well have a giant muffin or not bother at all. These look wonderful! Love that crunchy high top!
Seeing cranberries in baked goods make my mouth automatically water. I love the tartness they provide. These muffins look scrumptious, and I love how easily they come together! I am glad soul baking is bringing you comfort. I’m wishing you a better, happier 2016. You deserve it!! xoxo
I love cranberry muffins but have never thought about adding white chocolate to them. Brilliant my friend. That’s why we complement each other cos you think of important things like adding chocolate (even if it is the white stuff and not my favorite dark brown stuff). Although, I forgive you since you are allergic and could keel over if you touch it. hahahahahaha! Okay, that might be a little extreme but it was funny. The freaking styling on your photos are killing me too. So gorgeous and I’m insanely jealous. I need to start spending more time practicing and studying photography because mine sucks so bad. Not creative at all but guess I can just leave all that to you. I usually make a cranberry orange bread to serve with Xmas breakfast but I’m making these beauties instead. P.S. I think gift cards are a grand idea 🙂
So glad you got your bake on here, these look lovely. Dense and filled with one of my all time fav fruits the cranberry! Plus white chocolate and these sugar crusted beauties would do well to come on over to my place. I’m all ready for them. Now.
Cheers to a new and amazing 2016 for you and Boy Chey, you deserve it! Happy Holidays!
No worries, on Christmas Chey… sometimes that’s just how life is. No judgement. AT ALL. I think there’s a lot of pressure come Christmas time to do it all. It’s hard. Not only do we come this time time of year, with an already full life, but then we add to it all the things that the season brings. Do what is right for you. That is all that matters. If it means no tree.. then so-be-it!
What fun you got your bake on! Yeee Haaaw, my dear! What fun messin it up in the kitchen! That’s the beeest part! Buttermilk, fresh cranberries AND white chocolate?! Girrrrl you are packin it in with these jumbo (Texas sized) muffins! These sound just delicious… I want to go bake em now, but I’m afraid I’m baked out!! (I can’t believe I just said that!). xo
Baking has always been therapeutic for me. Loving these muffins. Hard to beat cranberries and white chocolate together and so perfectly festive, too 🙂 Have a wonderful holiday, Cheyanne!
One, these muffins look and sound perfect! Two, I totally did gift cards for lots of people this year too. And three – baking for yourself is just the best. I’ve done that this holiday season and it’s just good for the soul!!
if I’m honest I have to admit you had me at ‘jumbo’ — have a wonderful week Cheyanne!
You have had one hell of a year, my dear, and I can totally empathize with you. <3 This year Alex's dog died, we moved, I started a new job and got a new medical diagnosis. We also didn't put up Christmas decorations this year. I feel your pain sister. If you ever want to call and vent or cry you know I'm here for you {BIG HUG}.
It's NEVER too late to get your bake on! So happy you finally did. 🙂 These muffins are STUNNING and I think I'm going to have to use my Williams-Sonoma 1-to-1 GF flour so I can make them as is for myself. Love you Cheyanne!
I love that — soul baking. I did plenty of that too just because. There’s something about doing it without having to be in a frenzy photographing the baked goods afterward, ya know? 🙂 Thank you for baking these gorgeous muffins for us, and the white chocolate cranberry combination is so classic and delicious! Here’s to 2016 being a much better for you. 🙂
I hear you on the missing Christmas spirit. I am trying but it has been a really rough year for me too, so I am not feeling it so much either. Baking always helps! These muffins are gorgeous, and I love the white chocolate cranberry combination!
Yay for muffins, Cheyanne! These look wonderful – love the cranberry and white chocolate combination – and I love that they are jumbo – more for me! Sorry you’ve had such a tough year – here’s to 2016 – may it be safe, happy and prosperous for all!
Even though we’ve had a Christmas tree and lights, I understand you. Besides, those elenents are lovely, but the most important thing is to spend this time with the beloved people, right? There’s one thing though – you can still send me my Christmas gift. Don’t worry about wrapping it up (and gifts for other bloggers)! These delicious muffins could be a great choice. Thanks:)
Sorry, you’ve been through a lot this year girl! Hope the new one brings positive moments only! And I agree about gift cards! They seem to be the best gift, when I don’t want to go shopping! Love these muffins! Gorgeous!
Even with everything you have going on and have gone through, your posts still shine through with positive thoughts – love that about you! And love the look of these Perfect For Christmas Morning muffins! xoxo
You have had quite the year and you’ll get no judgments from me, girlfriend! I have zero decorations up in my house too because between work being brutal and family issues what they are, I just don’t have the energy. I have been stress-baking up storm and now I need to put these muffins on my list! love white chocolate and cranberry and these ginormous muffins are absolutely perfect! I can’t wait to see your cocktail too! Cheers!
You baked! You baked! I’m so excited!! And now I want you to bake more, because these are so beautiful and they’re mile-high, Cheyanne. They’re a perfect flavor, too. I love those little white chocolate nuggets amid all the muffin goodness!
Gorgeous muffins girlfriend. Perfect for Christmas morning or any winter morning for that matter. Love cranberries!!! So festive. Hope and pray you can find some rest in this season…I’m hoping to find that too. We both know it’s not about the gifts or the packaging, I’m doing lots of gift cards too And it’s just what I can do. So cheers to you and Boy, wishing you both a very Merry Christmas and peace in the New Year! XOXO
I’m not even close to being ready for Christmas….I’ve been doing too much baking! Now I need to go make these muffins! How can I pass these up? They look delicious! Enjoy the holidays and don’t forget to take sometime for yourself!
Lol, Baking is so much better than decorating, if you ask me, Kathy!! Too bad we don’t live near each other… we could bake together! 🙂 Thank you so much for the kind comment! Wishing you a wonderful holiday as well! <3
girl, after the year you’ve had, you don’t even need to say a word. . the fact that you are posting here is mind blowing for me. . I hope you are able to find some time during the holidays to rest and relax . . Happy holidays!!! and hey, gift cards are the best!!! 🙂 I LOVE these muffins!!!!
🙂 Thank you so much, Alice! I am so glad we “met”, you are always so kind and supportive!! I hope you have a wonderful vacation and a fabulous holiday, my friend! Cheers! <3
I will take jumbo muffins over regular ones any day! Cranberry and white chocolate sound phenomenal together!
Wishing you a better year during 2016. Keep your chin up and know that you are surrounded by a community of people who adore you!!
Right?! Who doesn’t want a jumbo muffin… well, aside from a crazy person? 😉 Thank you so much for the sweet comment, Jen!! You totally put a smile on my face! Cheers, to you, girlfriend!
Ahhhh, muffins are my fave Christmas morning breakfast! I wish I’d thought to make my muffins jumbo sized though…!
Always next time to jumbo-size your muffins, Emma!! 🙂 Thanks so much for the comment, girlie! Cheers!
These are definitely large and in charge Cheyanne! Cranberries and white chocolate are a favorite combo of mine, so these will absolutely be whipped up at my house! Yes, 2015 sounds like it was not the best for you, but I’m saying a little prayer 2016 will be full of love and joy for you and Boy! XO and always all the best! Mary Ann
Thank you so much, Mary Ann! I love that we muffin twinned today! Muffins for everyone! 😉 Thank you so much for the sweet comment and the prayer, my friend!! Cheers and hugs to you! XO
The muffins look amazing and being jumbo doesn’t bother me at all! 🙂 I hope you don’t mind me asking but what is a fur-daughter? I even googled that but didn’t find anything. I wish you a better 2016.
Lol, right?! YES to jumbo! Fur daughter is how I refer to my female dogs! lol. Maybe I should have put that in parenthesis? 😉 Thank you so much for the sweet comment, Adina!! Warm wishes to a fabulous Holiday and a Happy New Year! <3
Ahhhhhhhhhhhh! I should have thought of that! Fur! Everyday I learn something new! 🙂
You’ve definitely had a rough year, so you are totally excused from no Christmas decorations! Hopefully 2016 will be a happier and better year for you, friend. Now onto these muffins…WOW! Jumbo muffins are my favorite because that just means you get more of all the deliciousness! I love the combination of cranberries and white chocolate! Just perfect, Cheyanne! Pinned! 🙂
I totally agree, jumbo are my favorite too, because who doesn’t want MORE muffin?! (<-- not to be confused with muffin top. lol) Thank you so much for the kind words and the pin!! Cheers, my friend! 🙂
I am sorry you have had such a rough year, but I hope 2016 will be an easier one for you.
At least you managed to do some holiday baking – I haven’t gotten then far really, although that is all going to change tonight.
Thank you so much, Dannii! Hope you have fun with your holiday baking!! Warm wishes to you for a fabulous Christmas and a Happy New Year! <3