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Cranberry White Chocolate Muffins

Loaded with white chocolate, dotted with cranberries and deliciously moist and sweet-tangy, these pretty muffins are the perfect holiday treat! 

Course Breakfast, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 Servings
Author Manila Spoon


  • 2 cups all purpose Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 Eggs, large and at room temperature
  • 1 cup Yogurt, plain
  • 1/3 cup Vegetable Oil
  • 1 1/2 teaspoons Vanilla Extract
  • 1/2 cup brown Sugar, firmly packed
  • 1/2 cup white Sugar
  • 1 1/3 cup Cranberries, preferably fresh and chopped
  • 1 cup white Chocolate chips
  • 1-2 tablespoons white Sugar


  1. Preheat oven to 400F/200C. Line your muffin pan with paper cups. 

  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

  3. In another bowl whisk the eggs and the yogurt together. Add in the oil, vanilla extract and 1/2 cup each brown and white sugar. Mix until combined. Mix both the wet and dry ingredients.

  4. Fold in the cranberries and white chocolate chips. Spoon the batter into the prepared muffin pan dividing it evenly. Sprinkle the remaining sugar on top of the muffins. Bake in the preheated oven for 18-20 minutes or until a tester inserted in the center comes out clean.

Recipe Notes

Fresh cranberries are best for these but you can also use frozen ones if the fresh ones are not available.