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    Mini Cranberry and White Chocolate Muffins

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    Mini Cranberry and White Chocolate Muffins

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Makes: 24


    • 100g plain flour
    • 1 tsp mixed spice
    • 50g demerara sugar
    • 2 tsp baking powder
    • ½ tsp bicarbonate of soda
    • 75g white chocolate chips
    • 1 medium egg, beaten
    • 150ml milk
    • 50g butter, melted and cooled
    • 75g dried cranberries
    • To finish
    • 100g white chocolate
    • 25g dried cranberries


    1. Preheat the oven to 200°C, gas mark 6. Line two 12-hole mini muffin tins with mini muffin or petit four cases.
    2. Mix the dry ingredients in a bowl. Make a well in the centre. Mix the wet ingredients, pour into the dry and stir for about 20 seconds until you have a lumpy batter. Don't overmix. Spoon into the cases and bake for 15 minutes. Cool on a rack.
    3. To finish, melt the chocolate, scrape into a polythene bag and cool so it thickens a little. Cut a tiny hole in the corner of the bag. Drizzle the chocolate over the muffins and top with dried cranberries.

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