White Chocolate Cranberry Muffins

White Chocolate Cranberry Muffins White Chocolate Cranberry Muffins
These delightful snow-capped Christmas muffins are great fun to make with the kids and a great way to use up leftover cranberries.
4 people 25 minutes 15 minutes


  • 3 tsp Baking Powder
  • 100 g Dried Cranberries
  • 1 - Fresh Egg
  • 1 tsp Ground Cinnamon
  • 250 ml Milk
  • 1 tsp Nutmeg
  • 280 g Plain Flour sieved
  • 75 ml SuperValu Oil
  • 100 g SuperValu Sugar
  • 100 g White Chocolate


  • 300 g SuperValu Icing Sugar
  • 1 - SuperValu Lemon juiced


  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Place the muffin papers into the muffin tin.
  3. In a large bowl sift the flour, baking powder and spices. Chop 100g of the white chocolate into small chunks and add to the bowl. In a second bowl beat the egg and add the sugar, oil and milk - mix well.
  4. Pour the egg mixture into the fl our mixture and add the cranberries, combine until a smooth dough has been formed but be careful not to overmix or the muffins will end up gooey.
  5. Pour into the muffin papers and bake for 20-25 minutes. Once the muffins have cooked remove them from the oven and place on a wire rack to cool. Once cooled prepare for decoration.


  1. Sieve the icing sugar into a bowl and add the lemon juice, one spoonful at a time until slightly runny in consistency.
  2. Pour over the muffins to create a snow capped effect.
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