Cranberry White Chocolate Chip Muffins

Oh man, I’m excited about this one!

First, I love re-purposing foods. I knew that cranberry sauce would go over like a lead balloon with my Thanksgiving crowd, but I like it and it’s traditional so I made it. As much as I love it, I can only handle a few spoonfuls with my meal. Needless to say, I had a ton left over! But I didn’t want to throw it away so I needed to come up with a new way to use it. I asked around for ideas and then overnight I had a very vivid dream about turning it into muffins.

Which brings me to the second reason I am so excited about these. I couldn’t find a recipe that matched what I had been dreaming of. So I headed to the kitchen with the goal of making my own. And it was a success! Score!

I should also mention that everyone that turned their nose up at the cranberry sauce at dinner, gobbled up the muffins and said they were awesome.

Cranberry White Chocolate Chip Muffins

1 1/4 cup flour plus 2 Tbsp, divided
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1-2 tsp orange zest
3/4 cup sugar
6 Tbsp unsalted butter, softened
1/2 tsp vanilla
1 large egg
1/4 cup greek yogurt
1/4 cup milk
1/2 cup white chocolate chips
1/2 cup cranberry sauce*

*I only used 1/3 cup but once they baked it like they could use a little more, so I recommend a full 1/2 cup. Also, I’m sure you could substitute cranberry sauce from a can, especially if you can find some with whole cranberries in it.

Preheat oven to 350 degree. Line a muffin pan with paper liners.

In a medium bowl, whisk together 1 1/4 cup of flour, baking powder, baking soda, and salt; set aside. In glass measuring cup stir together the greek yogurt and milk; set aside.

In another medium bowl (or a standing mixer with paddle attachment) beat the butter and sugar until light and fluffy. Add the vanilla and egg and beat until combined. Next, alternate adding the dry ingredients in 3 additions and wet ingredients in 2 additions, beginning and ending with the dry. Mix just until incorporated. Scrape down the sides of the bowl, making sure there are not patches of unmixed dry ingredients. Toss the white chocolate chips with 2 tablespoons of flour then use the spatula to mix them into the batter. Next, carefully fold in the cranberry sauce, so it creates a marbling effect in the batter.

Divide the batter into the 12 muffin cups. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Yields 12 muffins

Sunny Side Up original, with the muffin base adapted from Sunday Nite Dinner as I previously posted it here.

This Post Has 12 Comments

  1. Tina

    >I can see exactly why you are excited about this one. I love the blend of cranberries with white chocolate but I only have a bar and cookie recipe with those flavors. Awesome to find a recipe for muffins! I have saved this one, looking forward to tasting these gems. Great post.

  2. Anonymous

    >How much sugar did you use? I do not see the amount of sugar mentioned.

  3. Jessica

    >@anonymous- Oops! I corrected the recipe. 3/4 cup of sugar. Thanks for catching that!!

  4. elly

    >What an awesome idea to repurpose the sauce! I love the combo of cranberries with white chocolate. Yum.

  5. Nicole, RD

    >Girrrrrrrrl…these look TO DIE FOR good! Definitely making them soon! 🙂

  6. Krystal

    >YUM!!!!!!! I was waiting for this recipe, and I'm so happy that it's an original! How pimp of you!! These look irrestible!

  7. Anonymous

    >I am delighted to find a muffin recipe that uses white chocolate chip and cranberries. I don't think I'll be making cranberry sauce anytime soon. Maybe I could use some applesauce in place of tha crandberries sauce and throw some craisins in them. I'll have to have hubby purchase some crandberry sauce next time he goes grocery shopping.

  8. Jen

    Could I use dried cranberries? If so, how much? Thanks!

    1. Jessica

      To be honest, I don’t think the results would be the same if you used dried cranberries. The cranberry sauce this recipe calls for provides additional moisture and is sort of “swirled” into the muffin. I’m not sure what the texture of the muffin would be like with dried cranberries.

  9. Christine

    I just made these ccakes. There really good, maybe a little sweet (my taste buds) my husband and son thought they were good. Next time I’d like to try a bunt pan and just cut it like coffee cake.
    I substituted lemon zest and added it with the chips.
    Thank you for creating and sharing this fab recipie. I kinda want to make it again right now.

    1. Jessica

      I’m glad you liked them! You can always experiment with decreasing the sugar just a bit. Let me know if you do! Thanks for the review!

  10. Leah

    I forgot to add the zest because, although it’s listed on the ingredients, it isn’t mentioned in the steps.

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