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White Chocolate Cranberry and Almond Muffins
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5 from 1 vote

White Chocolate, Cranberry and Almond Muffins

Calories: 0kcal


  • 375 g of self raising flour
  • 90 g of brown sugar
  • 150 g of white chocolate chips
  • 100 g of cranberries
  • 75 g of flaked almonds
  • cups milk
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 150 g of butter - cut into 3cm cubes


  • Line a 12 hole muffin tray with paper cases and pre-heat your oven to 190 degrees celsius.
  • Cut the butter into cubes and place it into a microwave safe bowl and cook for 30 second spurts until it has melted.
  • Place the self raising flour, brown sugar, cranberries and white chocolate chips into a large bowl.
  • In a jug, add the milk, eggs and vanilla essence and whisk until combined.
  • Pour the melted butter and the milk mixture into the bowl with the flour and stir until just combined.
  • Divide the mixture between the paper cases and sprinkle the flaked almonds over the top.
  • Bake for 15 - 18 minutes or until cooked through when tested with a skewer.
  • Leave the muffins to cool in the tin for 10 minutes before carefully transferring to a wire rack to cool completely.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg