Cranberry & White Chocolate Streusel Muffins

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These cranberry & white chocolate streusel muffins are perfect during the holidays! Whether you’re looking for an easy breakfast addition or something people can snack on during the day. Loaded with tart fresh cranberries and rich white chocolate, these were a huge hit! The streusel topping is optional, but I promise it makes them 10 times better! Who doesn’t love a little crunchy sugar & butter topping?

I had some fresh cranberries on hand but you can also use frozen cranberries. If you can’t find fresh or frozen cranberries, you can also substitute blueberries, cherries, or blackberries. These can be made without a hand or stand mixer and can be made in just one bowl. Even better, these can be made and stored in the freezer for 3-6 months.

Try these other quick breads & muffins!

Spiced Apple Cider Donut Muffins

Cinnamon Swirl Banana Bread

Apple & Banana Oat Muffins

Orange Banana Bread with Orange Glaze

Chocolate Espresso Banana Muffins

Rum & Cardamom Banana Bread

Fresh Strawberry Muffins

For the Streusel:

In a small mixing bowl combine the sugars, flour, and cubed butter. Use your hand to combine all ingredients until you have pea sized pieces. Set aside.

For the Muffins:

Preheat oven to 425 degrees F, grease or line a muffin tin, set aside.

In a large mixing bowl combine the oil, sugars, eggs, milk, heavy cream, vanilla and almond extract. Whisk until combined.

In a small mixing bowl combine the flour, baking powder, baking soda, and salt, stir to combine.

Add the dry ingredients into the wet and fold in until completely incorporated. Gently fold in the white chocolate and cranberries. Using a scoop or a measuring spoon divide the batter evenly between the 12 cups.

Top each muffin with the prepared streusel and bake at 425 for 15-18 minutes, until a toothpick inserted into the middle comes out clean. Transfer to a cooling rack and allow to cool slightly before enjoying! These will keep in an airtight container for about a week.

Cranberry & White Chocolate Streusel Muffins

5 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert
Prep Time: 15 minutes
Total Time: 35 minutes
Cost: $
Servings: 12

Equipment

  • Muffin Tin

Ingredients

For the Muffins:

  • 1/2 cup Vegetable Oil
  • 1/2 cup Brown Sugar
  • 1/2 cup White Sugar
  • 2 Eggs, room temperature
  • 1 tbsp Vanilla Extract
  • 1 tsp Almond Extract
  • 1/2 cup Milk, a non-dairy substitute will work
  • 1/4 cup Heavy cream
  • 2 1/2 cups Flour
  • 2 tsps Baking soda
  • 2 tsps Baking powder
  • 1 tsp Salt
  • 1 cup Fresh or frozen cranberries, if frozen, do not thaw
  • 3/4 cup White Chocolate Chips

For the Streusel:

  • 1/4 cup White Sugar
  • 1/4 cup Brown Sugar
  • 1/2 cup Flour
  • 4 tbsps Butter, cut into small cubes

Instructions

For the Streusel:

  • In a small mixing bowl combine the sugars, flour, and cubed butter. Use your hand to combine all ingredients until you have pea sized pieces. Set aside.

For the Muffins:

  • Preheat oven to 425 degrees F, grease or line a muffin tin, set aside.
  • In a large mixing bowl combine the oil, sugars, eggs, milk, heavy cream, vanilla and almond extract. Whisk until combined.
  • In a small mixing bowl combine the flour, baking powder, baking soda, and salt, stir to combine.
  • Add the dry ingredients into the wet and fold in until completely incorporated. Gently fold in the white chocolate and cranberries. Using a scoop or a measuring spoon divide the batter evenly between the 12 cups.
  • Top each muffin with the prepared streusel and bake at 425 for 15-18 minutes, until a toothpick inserted into the middle comes out clean. Transfer to a cooling rack and allow to cool slightly before enjoying! These will keep in an airtight container for about a week.

Did you make this recipe?

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