Cranberry and White Chocolate Muffins

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


  1. Preheat the oven to 150°C. Line a muffin tray with paper cases.
  2. In a bowl, whisk together the butter, buttermilk, orange zest and set aside.
  3. In a standalone mixer, beat the eggs with the sugar until light and fluffy.
  4. Add in the butter mixture and mix until combined.
  5. 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.
  6. Spoon the mixture into the paper cases and place in the oven to cook for 15-20 minutes until brown on top.
  7. Remove from the oven and place on a wire rack to cool.
Top tips
  1. Use leftover cranberries or any other berry!
  2. Be sure not to over mix the batter when adding the chocolate and berries.
  3. The sweetness of the white chocolate balances out the sourness of the cranberries!



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