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Cranberry and White Chocolate Streusel Muffins - These Cranberry and White Chocolate Streusel Muffins are soft, tender and packed with oozing white chocolate and tart fresh cranberries. Finished off with a crunchy oat streusel, these are just perfect for an afternoon snack.
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Cranberry and White Chocolate Streusel Muffins

These Cranberry and White Chocolate Streusel Muffins are soft, tender and packed with oozing white chocolate and tart fresh cranberries. Finished off with a crunchy oat streusel, these are just perfect for an afternoon snack... Or breakfast!
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 12

Ingredients

  • For the streusel topping:
  • 1/2 stick (56g) unsalted butter, left out of the fridge for 10 mins
  • 1 cup (80g) rolled oats
  • 1/4 cup (35g) plain flour
  • 3 tbsp light brown sugar
  • For the muffins:
  • 2 1/2 cups (350g) plain flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • Pinch salt
  • 1/2 cup (100g) light brown sugar
  • 1/2 cup (100g) caster sugar
  • 1 cup (175g) white chocolate chunks
  • 1 cup (90g) fresh cranberries, whole and sliced depending on how big they are
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/4 cup (60ml) vegetable oil
  • 1 stick (113g) unsalted butter, melted and slightly cooled
  • 1/2 cup (123g) buttermilk

Instructions

  • Preheat oven to 190C/375F and grease a 12 hole muffin tin (you may have enough mixture for another 2 muffins).
  • Make the streusel topping first: Place butter, oats, flour and sugar into a medium sized bowl and rub between your fingers until everything combines and you have a crumbly mix with some small and some larger lumps. Leave to one side.
  • Place flour, baking powder, bicarb, salt and sugars into a large bowl and stir to combine. Add in the white chocolate and cranberries and stir until they're all coated in flour.
  • Place vanilla extract, eggs, vegetable oil, melted butter and buttermilk into a large jug and beat lightly with a fork.
  • Pour wet ingredients over dry and mix just until there are no lumps of flour, don't beat or be tempted to keep mixing, you'll end up with rubbery muffins!
  • Divide the mixture between your greased muffin tin, fill each hole level.
  • Sprinkle around 1/2tbsp of streusel mix onto each muffin and press into the muffins ever so slightly.
  • Place in the oven for 17-23 minutes, until risen, golden and an inserted skewer into the centre comes out clean. (Be careful not to hit white chocolate - it can look the same colour as the muffins making you think they're not done!)
  • Leave to cool in pan for at least 30 minutes before transferring to a wire rack to cool completely.
  • Cooled muffins will keep in an airtight container, at room temperature, for 5 days.

Notes

Recipe by Annie of Annie's Noms