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a refined sugar free cranberry muffin with white chocolate chips on a white plate

White Chocolate Cranberry Muffins

These naturally sweetened cranberry muffins are lightly scented with orange and packed with dried cranberries and white chocolate chips.

Category Breakfast, Snacks
Cuisine American, Canadian
Keyword cranberry and white chocolate muffins, cranberry muffins, cranberry white chocolate muffins, dried cranberry muffins, white chocolate cranberry muffins
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serves 6 muffins
Author Amanda | Naturally Sweet Kitchen


  • 50 g dried cranberries
  • 150 g plain flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp fine sea salt
  • 1 large egg, room temperature
  • 100 g unpasteurised honey
  • 60 ml buttermilk, room temperature
  • 60 ml rapeseed oil
  • 1 tsp orange zest
  • 1 tsp pure vanilla extract
  • 50 g white chocolate chips


  1. Preheat the oven to 190ºC (375ºF) and line a regular muffin tin with 6 silicone or paper liners.

  2. Place the cranberries in a small bowl and cover completely with boiling water. Allow the cranberries to rehydrate for 15 minutes, then drain.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. To a medium bowl add the egg, honey, buttermilk, oil, orange zest, and vanilla extract. Whisk together well to combine.
  5. Make a well in the dry ingredients and pour the wet ingredients into the well. Gently fold everything together 3-4 times, then add the drained cranberries and the white chocolate chips. Keep folding gently just until the add-ins are dispersed. Do not over mix the batter; it’s okay if it’s a bit lumpy.
  6. Divide the batter evenly between the muffin tin cavities. The batter should reach the top of the cups. Bake the muffins for 15-17 minutes, or until a toothpick inserted comes out clean or with a few crumbs attached.
  7. Let the muffins cool in the tin for 10 minutes, then remove them to a wire rack to finish cooling completely before enjoying.


These muffins will keep for 4 days sealed in an airtight container at room temperature; they can be frozen for up to 3 months. Thaw at room temperature.