White chocolate and cranberry muffins Recipe

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20 min


20 min

White chocolate fan? Mix up a batch of these easy muffins filled with white chocolate chunks and a tangy cranberry compote


  • For muffin mix:
  • 1 tsp ground cinnamon
  • 2 tsp ground allspice
  • 100g unsalted butter
  • 200ml full-fat milk
  • Zest of 1 orange
  • 2 large eggs
  • 150g golden caster sugar
  • 250g self-raising flour
  • 200g white chocolate, finely chopped
  • For the cranberry compote:
  • 250g cranberries
  • Juice and zest of 1 orange
  • Zest of 1 lemon
  • 2 tsp vanilla essence
  • 100g golden caster sugar
  • 3 tbsp water
  • 1 tbsp cornflour
  • 1 cinnamon stick


  • Preheat the oven to 170°C/150°C fan/325°F/Gas Mark 3.

  • Cranberry compote: Put all of the cranberry compote ingredients, except the water and cornflour, into a small saucepan over a moderate heat. Bring to the boil and cook for about 10 minutes, or until the cranberries are soft.

  • Dissolve the cornflour in the water and add to the saucepan. Reduce the heat to medium, then stir until the mixture thickens.

  • Remove from the heat and leave to cool.

  • Meanwhile, line a 12-hole muffin tray with paper muffin cases. In a medium bowl, whisk the milk, butter and orange zest and set aside.

  • Using a food mixer, beat the eggs and sugar until light and creamy. Add the butter and milk mixture and whisk until completely combined.

  • Gently fold in the flour, cinnamon, allspice and white chocolate, being careful not to over-mix the batter.

  • Spoon the mixture into the muffin cases (about 2 tbsp per case) and top each muffin with a teaspoon of the cranberry compote, pushing it down into the batter as you add the compote. Bake for about 15-20 minutes, or until firm and golden brown.

  • Remove from the oven and place on a cooling rack.

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Top Tip

Serve them warm and sprinkle over some icing sugar for decoration

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