Bakery style jumbo muffins speckled with tart fresh cranberries, packed with sweet white chocolate chips and sprinkled with coarse sugar.  These Cranberry & White Chocolate Jumbo Muffins are perfect for breakfast, brunch, snack time or dessert! 

*Updated*

This post was originally published in December 2015.  I made edits to the photos and added a RECIPE VIDEO to show you how easy this is to make!  However, the actual story and written words below in this post remain the same.

Happy week of Christmas, ya’ll.  How goes it?

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, not a strand of lights in sight and four measly decorations. But, hey, better than none!?

I didn’t even wrap anything this year… I simply decided gift cards for all.  (<– Spoiler alert if you are related to me)

In case you are new to this blog, please don’t judge me!  We have had one hellova year.

Both my fur-daughter and my grandmother passed away, Boy has had 3 jobs, we moved states, and I recently celebrated the 3 year anniversary of my father’s death.

I feel like I deserve a little slack this holiday season, just sayin’. BUT, I did finally manage to bake something!  Woot-woot!  I know, took me long enough, but I finally got my bake on.  I feel like we should focus on the positive.  Mmm-kay?

Once I put my holiday big girl panties on and decided to start baking, I baked a lot.  But, most of it was soul baking.  Baking for myself… baking because it gets me back to my happy place, baking things that I like to bake, baking goodies for Boy and not for the blog.

#SorryNotSorry

But, after I covered myself (and the floors) in flour, I decided I was ready to bake something for you.  And, I knew I couldn’t just bake you dozens of chocolate chip cookies, I wanted to bake you guys something special.  Something blog worthy.  Something utterly delicious.

So I did just that.

Bakery Style Cranberry & White Chocolate Jumbo Muffins

These babies are large and in charge… and will give any bakery a run for their dang money.

They are soft, moist, and seriously scrumptious.

These oversized muffins are studded with tart fresh cranberries, loaded with melty, sweet white chocolate chips and finished with sparkly decorative sugar.

Marvelous and 100% delicious, these muffins are worth waking up for and they would definitely make the perfect addition to your Christmas morning!Not only are these cranberry and white chocolate chip muffins divine in the taste department, they couldn’t be any easier to whip together.

While they aren’t a one bowl type of muffin, they only require a meager two.  And, no stand mixer is required.

Simply mix your dry ingredients in one bowl, your wet in another, fold together, and add the cranberries and white chocolate chips.

Then you are off to the races oven.

Go pour yourself a cup of coffee or eggnog, snuggle by the fire and 30 minutes later you have warm, fluffy, flavorful bakery style muffins that will make your heart go pitter patter.

Notes, Tips & Tricks for the best Bakery Style Cranberry & White Chocolate Jumbo Muffins recipe:

1. You can either use fresh or frozen cranberries in these Cranberry & White Chocolate Jumbo 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.
2. While I recommend using buttermilk or whole milk in these muffins for the moistest texture, you can substitute almond milk or 2%.  However, I do NOT recommend skim milk!
3. 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 isle of most major grocery stores.
4. While these Bakery Style Cranberry & White Chocolate Jumbo 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 3 months), so I recommend making a double batch and keeping some in the freezer!

So, what are you waiting for?  Grab your jumbo muffin pan and mix together these marvelous Bakery Style Cranberry & White Chocolate Jumbo Muffins.  They are good for the soul and for your belly.  Plus, your family will love you for it!

Until next time, Cheers – to soulful baking.

XOXO

Cheyanne

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How to make Cranberry & White Chocolate Jumbo Muffins Recipe and Video 👇

5 from 1 vote

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Bakery Style Cranberry & White Chocolate Jumbo Muffins

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Bakery style jumbo muffins speckled with tart fresh cranberries and packed with sweet white chocolate chips. These beauties are perfect for breakfast, brunch, snack time or dessert! 

Course: Breakfast, Brunch, Snack

Cuisine: American

Keyword: bakery, Christmas, cranberry, holiday, jumbo, muffins, white chocolate

Servings: 6

Calories: 707 kcal

Author: Cheyanne Holzworth

Ingredients

• 3 Cups All Purpose Flour – leveled
• 4 tsp Baking Powder
• ½ tsp Kosher Salt
• 1 tsp Ground Cinnamon
• 1 Cup Granulated Sugar
• 2 Large Eggs – room temperature
• 1 Cup Milk (preferably Buttermilk or Whole)*
• ½ Cup Canola Oil (can substitute Vegetable Oil)
• 1 tsp Vanilla Extract
• 1 ¼ Cups Cranberries , fresh or frozen* – coarsely chopped (about 4 ounces)
• ¾ Cup White Chocolate Chips
• Coarse Decorative Sugar – for topping, optional*

Instructions

1. Preheat oven to 425 degrees F. Spray the cavities of a jumbo muffin tin with non-stick cooking spray and set aside
2. In a large sized bowl combine the dry ingredients: flour, baking powder, salt and cinnamon. Mix well and set aside.

3. In a medium sized bowl whisk together the sugar and eggs. Add in the milk, oil and vanilla extract. Whisk until well combined and pale yellow in color.

4. Fold the wet ingredients into the dry. Use a wooden spoon or rubber spatula to gently mix everything together, being careful to mix until flour is just combined. *The batter should still be lumpy*
5. Gently fold in the cranberries and white chocolate.
6. Pour the muffin batter into the prepared muffin tins, filling each tin all the way to the top. Sprinkle the tops of batter with decorative sugar.
7. Transfer muffins to the oven and bake for 5 minutes. Without opening the oven door, reduce heat to 375 degrees F and continue baking for 25 minutes, or until tops are slightly golden brown and the centers are set. Remove from oven and allow to cool in the pan 10 minutes. Remove muffins from pan and enjoy!

Recipe Video

Recipe Notes

 

• 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.  
• While I recommend using buttermilk or whole milk in these muffins for the moistest texture, you can substitute almond milk or 2%.  However, I do NOT recommend skim milk!
• 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 isle of most major grocery stores.
• 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 3 months), so I recommend making a double batch and keeping some in the freezer!

*Adapted from Sally’s Baking Addiction

Nutrition Facts

Bakery Style Cranberry & White Chocolate Jumbo Muffins

Amount Per Serving

Calories 707 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 7g44%

Cholesterol 70mg23%

Sodium 260mg11%

Potassium 562mg16%

Carbohydrates 100g33%

Fiber 2g8%

Sugar 49g54%

Protein 11g22%

Vitamin A 170IU3%

Vitamin C 2.8mg3%

Calcium 258mg26%

Iron 3.6mg20%

* Percent Daily Values are based on a 2000 calorie diet.

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