Cranberry white chocolate muffins

Be sure to add these cranberry white chocolate muffins on your baking list. The fruity tart cranberry flavour combined with white chocolate makes these muffins a must try. Perfect for when friends come over or as a plate to take on a picnic.

  • Prep Time

    15 Minutes
  • Cook Time

    20 Minutes
  • Makes

    12 Muffins


  • 2 ½ cups self raising flour, sifted
  • 1 small pinch salt
  • ¼ cup melted butter
  • 2 eggs lightly beaten
  • ¾ cup milk
  • 1/3 cup caster sugar
  • 1 cup craisins (dried cranberries)
  • ¾ cup white chocolate buttons


  • 2 tablespoons caster sugar
  • 2 tablespoons water
  • 2 tablespoons craisins (dried cranberries) roughly chopped
  • 2 tablespoons raw granulated sugar
  • 12 white chocolate buttons

You'll Need

  • Multix Muffin Wraps or
  • Multix large Patty Pans


  1. Preheat oven to 180°C. Line a 12 hole muffin pan with Multix Muffin Wraps.
  2. Beat the together the sugar and melted butter until light and fluffy. Beat in the eggs and then the milk. Slowly add the sifted flour and salt until you have a stiff smooth batter. Stir in the craisins and choc chips until fully combined. Divide the mixture between the 12 muffin wraps.
  3. Bake in the preheated oven for about 20 minutes until well risen and golden. Remove from the oven and allow to cool slightly.
  4. While the muffins cook. Roughly chop the 2 extra tablespoons of craisins and mix in a small bowl with the raw sugar. In a small heat proof dish microwave the caster sugar and water for about 1 minute on high until the sugar dissolves to make a simple sugar syrup. As soon as the hot muffins come out of the oven. Working fast and one at a time, brush the top of each muffin with a little sugar syrup and sprinkle the top of each with half a teaspoon of the cranberry and sugar mixture.
  5. Allow to cool for about 10 minutes, then press a white chocolate button into the top of each muffin.