These bakery style jumbo White Chocolate Cranberry Muffins are tender, moist and bursting with flavor! Loaded with tart, fresh cranberries and sweet white chocolate chips, then sprinkled with crunchy coarse sugar, these muffins are impossible to resist!! They are perfect for breakfast, brunch, snacktime and make a wonderful holiday 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 these bakery-style cranberry muffins are to make! However, the actual story and written words below in this post remain the same.

Happy week of Christmas, everyone!!

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

I won’t lie 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 heck of year. Both my oldest fur-daughter and my grandmother passed away, we celebrated the 3 year anniversary of my father’s death and we moved from Florida to North Carolina.

I feel like I deserve a little slack this holiday season, am I right?

However, I did finally manage to bake something, so I feel like we should focus on the positive! I knew I had to bake you guys something special and utterly delicious for the holiday season, so I did just that! Glorious, festive muffins for all!

Bakery Style White Chocolate Cranberry Muffins

These bakery-style beauties are large, in charge, and will give any brick and mortar bakery a run for their dang money.

These oversized muffins are soft, tender, moist, and seriously scrumptious.

They are packed with tart fresh cranberries, loaded with melty, sweet white chocolate chips and finished with sparkly decorative sugar.

These cranberry muffins 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, not only are these white chocolate berry 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.

Can I use fresh cranberries for baking muffins?

Absolutely! This cranberry muffin recipe utilizes fresh or frozen cranberries! For the most flavor and best taste, make sure you coarsely chop the cranberries before adding them to the muffin batter.

If you can’t find fresh cranberries, you can substitute dried cranberries in a pinch, however the taste will be slightly different! Since dried cranberries are smaller than fresh cranberries (and more fit in a cup), use 1 cup dried cranberries instead of 1 1/4 cup of fresh.

How long do cranberry muffins keep?

Baked muffins should be stored in an airtight container at room temperature. Properly stored, muffins will keep for up to 4 days.

Can cranberry muffins be frozen?

Cranberry muffins freeze beautifully! I always double the recipe just to have some muffins to store in the freezer for easy breakfasts on the go!

Make sure you allow the muffins to cool completely before freezing! Muffins should be stored in an airtight, freezer-safe bag and can be stored in the freezer for up to 3 months.

How to customize cranberry muffins?

You can easily add various ingredients to cranberry muffins to create a flavorful muffin that is perfect for you and your family!

What to add to muffins:

• Fresh Lemon – add 1 1/2 to 2 teaspoons of lemon zest to the batter for a burst of flavor!
• Fresh Orange – add 1 1/2 to 2 teaspoons of orange zest to the muffin batter for a citrusy flare!
• Chocolate Chips – substitute chocolate chips for the white chocolate!
• Toasted Coconut Flakes – add 1/3 to 1/2 cup of coconut to the muffin batter for chewy, creamy flavor.
  

Tips for the best Cranberry Muffins:

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! If you don’t have any buttermilk on hand, make your own! For homemade buttermilk, combine 1 cup of milk with 1 tablespoon of fresh lemon juice or white vinegar.
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 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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The best White Chocolate Cranberry Muffins Recipe, plus step by step video 👇

Print Recipe

5 from 10 votes

Bakery Style Cranberry & White Chocolate Jumbo Muffins

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! 

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Breakfast, Brunch, Snack

Cuisine: American

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

Servings: 6

Calories: 707kcal

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

• Preheat oven to 425 degrees F. Spray the cavities of a jumbo muffin tin with non-stick cooking spray and set aside
• In a large sized bowl combine the dry ingredients: flour, baking powder, salt and cinnamon. Mix well and set aside.
• 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.
• 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*
• Gently fold in the cranberries and white chocolate.
• 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.
• 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!

Video

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

Nutritional information is an approximation based upon 6 JUMBO muffins.  Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 707kcal | Carbohydrates: 100g | Protein: 11g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 70mg | Sodium: 260mg | Potassium: 562mg | Fiber: 2g | Sugar: 49g | Vitamin A: 170IU | Vitamin C: 2.8mg | Calcium: 258mg | Iron: 3.6mg

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