Buttery, tender muffins filled with bites of tart cranberry, subtle cooling rosemary and topped with crunchy white chocolate crumble. Cranberry Rosemary Muffins are a fun and tasty twist on a your go to cranberry muffin recipe!
Woof, holidaaaaaays. Merry Merry you guys, but it’s that time between Thanksgiving and New Years and I don’t know who I am, what day it is or where I’m supposed to be. You, too? Here’s the solution.
Let’s just pull up a seat, unwrap one of these Cranberry Rosemary Muffins, sink teeth into sweet White Chocolate Crumble with eyes closed and just. be.
Baking with herbs
So, what’s the deal with rosemary in muffins right? Don’t knock it til you try it. Seriously.
Rosemary and cranberry have always been one of my favorite flavor combinations, especially as the weather gets colder. There’s something about that sweet and tart cranberry flavor with the woodsy-cooling rosemary. It’s a New England flavor friendship, like peanut butter and fluff.
The infusion of the rosemary is subtle too, so it’s not like you’re chewing on chopped up Christmas tree in your breakfast. Before all the mixing begins, we steep some simmered milk with rosemary sprigs then discard them. The rosemary infused milk goes into the batter at the end and that’s that. The milk should be pretty fragrant with the rosemary as it will become more subtle once baked into the batter.
The same method is used for these Chai Cherry Muffins and the result is just as delicious if you’re looking for another fruity muffin to start your day.
white chocolate crumble
The best part of these cranberry muffins is obviously the white chocolate crumble. And because they are muffins, we can eat them for breakfast even if they’re covered in butter, sugar and white chocolate.
Whatever, January isn’t here yet so let’s just keep the sweet treat train rolling shall we? All aboard friends, all aboard.
White chocolate crumble is also a really great task for tiny humans to help with too – minus the food processor part please. They’ll be extra good taste testers when you’re not looking (and when you are), the sprinkling is fun, and then after baking they will try to add more chocolate chips (see below).
Baking Times for Muffins
Depending on a few factors, you’ll have to adjust the baking time for perfectly golden muffins. Personally, I live in a world that wants to fill the muffin pan as much as possible.
That’s why I love using parchment paper for muffin liners. It takes a few extra minutes to form the paper around a small cup and they can be a little trickier to fill, but you can really stuff them. Put them in a white box and you’ve got yourself some fancy pants bakery looking muffins too.
Here’s a tutorial on how to make the muffin liners.
If you fill the muffin tin all the way, you’ll get about 12 muffins that will take about 30 minutes to make.
If you’re opting for the traditional route and fill the muffins 1/2 to 3/4-way full, you’ll end up with about 16 muffins and need 20 to 25 minutes in the oven. So whichever method you choose, just adjust the bake time accordingly.
Then you’ll be on your way to sweet, tart and tasty breakfast glory. The end of the year isn’t here just yet so if you need something to bring to brunch or Christmas with the in-laws or just to have on hand to soak up all the champagne on New Years, these cranberry rosemary muffins with the best white chocolate crumble are it!
Did you make this recipe? Tell me about it in the comments!
Cranberry Rosemary Muffins with White Chocolate Crumble
Cranberry Rosemary Muffins
- 1 cup whole milk (240ml)
- 3 large sprigs fresh rosemary
- ½ cup canola oil (100ml)
- ½ cup honey (160g)
- ¼ cup packed light brown sugar (60g)
- ½ cup sour cream or full fat Greek yogurt (120g)
- 2 teaspoons pure vanilla extract
- 1 large egg
- 2 egg yolks
- 3 cups 360g all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups fresh or frozen cranberries
white chocolate crumble
- ½ cup unsalted butter, cold and cut into tablespoons 1 stick
- ½ cup all purpose flour (60g)
- ¼ cup light brown sugar (60g)
- ¾ cup white chocolate chips
- Steep: Preheat oven to 375°F. Line muffin tin with liners. In a small saucepan, add milk and rosemary. Over low heat bring the milk to just barely a simmer then remove from heat. Let steep while preparing the other ingredients.
- Mix: In a large bowl, whisk together canola oil, honey, brown sugar, sour cream, vanilla, egg and egg yolk. Remove the tea bags from the milk and whisk the milk into the mixture. Add in the flour, baking powder and kosher salt. Stir with a spatula or wooden spoon until combined.
- Fill: Fill muffin liners 3/4 of the way. If using parchment cups (see notes) fill to the top.
- Crumble: In a food processor, add the ingredients and pulse 5 to 8 times until butter is smaller than pea size and a crumbly texture. If you do not have a food processor, this can be done with a pastry cutter or your fingers. Sprinkle over each of the muffins.
- Bake: Bake muffins at 375°F for 20 to 25 minutes for 3/4 filled muffins and 30 to 35 minutes for fully filled muffins, or until an inserted toothpick comes out clean. Best to eat right away for crisp crumble topping. Can be kept in an air tight container for 3 to 4 days, but crumble may soften.
- If using the parchment paper liners you can fill them all the way up but it will take longer to bake.