Crunchy Cranberry Muffins

After making white chocolate cranberry oatmeal cookies, I was inspired to turn the recipe into a muffin. I had a bit of trouble at first trying to think of what to call these muffins, and finally settled on crunchy cranberry muffins in attempt to keep it short. 

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Just like the aforementioned cookies, these muffins have white chocolate chips and dried cranberries. They get their “crunch” from two other things: the course sugar topping and macadamia nuts (though these are optional – I tried them with and without, both are great). 

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Though these don’t have oatmeal like the cookies, they are made with whole wheat flour, allowing for a healthy treat! 

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I am always looking for amazing muffin recipes, so this did not disappoint! They’re sweet enough to have for dessert and still light enough to call them breakfast. 

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They rise perfectly in the oven, given them that full, bakery-quality look. 

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Only, of course, making these are better than going to a bakery because you control every ingredient that goes in – plus, this recipe, as is, leans more towards that healthy side. 

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If that’s not enough, then just remember that it’s a Friday, so treat yourself to something good! 

Crunchy Cranberry Muffins
Yields 15
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  1. 1 ½ (187 grams) cups all-purpose flour
  2. 1 ½ (187 grams) cups whole-wheat flour
  3. 4 tsp baking powder
  4. ½ tsp salt
  5. 2 large eggs, room temperature
  6. ½ cup (100 grams) granulated sugar
  7. ¼ cup (50 grams) brown sugar
  8. 1 cup (240 ml) milk (or buttermilk), room temperature
  9. ½ cup (120 ml) canola oil
  10. 1 tsp vanilla extract
  11. ½ cup (90 grams) white chocolate chips
  12. 1 cup (120 grams) dried cranberries
  13. ½ cup (56 grams) chopped macadamia nuts (optional)
  14. about ¼ cup (50 grams) turbinado sugar, to top
  1. 1. Preheat the oven to 425F. Prepare your muffin tins with oil or paper liners.
  2. 2. In a small bowl, combine flours, salt, and baking powder. In a larger bowl, whisk together the eggs and sugars. Mix in milk, buttermilk, and vanilla. Next, with a wooden spoon, add in the flour mixture. It is necessary that you use a spoon (or whisk) for this part, because using an electric mixer will over-mix this batter, leaving you with overly dry muffins. Make sure to only mix until just combined.
  3. 3. Fold the chocolate, dried cranberries, and nuts (if you choose) into the batter.
  4. 4. Fully fill each muffin cup (this will give you nice, tall muffins). Sprinkle the tops with turbinado sugar. Bake in the oven for 5 minutes. After five minutes, reduce the heat to 375F and bake for another 13-14 minutes. Starting with a higher temperature allows the muffins to rise higher.
  5. 5. Enjoy fresh or store in an airtight container for up to 5 days.
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