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stacked cranberry rosemary muffins with white chocolate crumble

Cranberry Rosemary Muffins with White Chocolate Crumble

Cranberry Rosemary Muffins are the best way to start the day! Tart citrus, earthy rosemary, tender muffins with a sweet and crunchy white chocolate crumble.
Course Breakfast
Cuisine American
Keyword brunch recipes, cranberry breakfast recipes, cranberry muffins, holiday brunch
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 to 16 muffins
Calories 477kcal
Author Lauren


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 ¾ 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 ¾ 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.


Calories: 477kcal | Carbohydrates: 59g | Protein: 6g | Fat: 25g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 303mg | Potassium: 158mg | Fiber: 2g | Sugar: 29g | Vitamin A: 412IU | Vitamin C: 2mg | Calcium: 119mg | Iron: 2mg