You have to try these absolutely delicious cranberry and white chocolate muffins!


  • 100 g butter, melted
  • 200 ml buttermilk
  • zest of 1 orange
  • 2 large free range eggs
  • 150 g caster sugar
  • 250 g self raising flour
  • 250 g fresh cranberries
  • 200 g white chocolate, roughly chopped


  • Preheat the oven to 150°C. Line a muffin tray with paper cases.
  • In a bowl, whisk together the butter, buttermilk, orange zest and set aside.
  • In a standalone mixer, beat the eggs with the sugar until light and fluffy.
  • Add in the butter mixture and mix until combined.
  • Gently fold in the flour until just combined. Stir through the cranberries and white chocolate until combined. Be sure not to over mix the batter.
  • Spoon the mixture into the paper cases and place in the oven to cook for 15-20 minutes until brown on top.
  • Remove from the oven and place on a wire rack to cool.


  • Use leftover cranberries or any other berry!
  • Be sure not to over mix the batter when adding the chocolate and berries.
  • The sweetness of the white chocolate balances out the sourness of the cranberries!
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