I’ve made so many of these muffins I could make them in my sleep…..in a train…..on a plane…..in a house….on a mouse…..yes you’ll like them ‘Sam I am’.

Honestly I’ve had hundreds of customers tell me they are the best muffins they have ever had, they’ve even been in the newspaper 🙂 It’s the sweetness of the white chocolate combined with the tartness of the cranberries that make them so good. The butter is added hot to the fine castor sugar so they have a sludgy, tender texture similar to a brownie and like all of the other sweet muffins I make they are mixed with natural yoghurt which makes them rich and super moist. They are so good, give them a try….warm from the oven, they are ‘to die!’


  • 115 grams butter
  • 1/2 cup castor sugar
  • 2 large eggs (I use size 7’s)
  • 2 cups standard flour (loosely packed)
  • 3 teaspoons baking powder (yes….3!)
  • 200 grams white chocolate (in a block or buttons)
  • 1 1/2 cups fresh or frozen cranberries (approx)
  • 3/4 cup + 2 tablespoons of plain, unsweetened, natural yoghurt
  • Optional – x 12 muffin cases or x 6 large Texas size muffin cases


  1. Preheat oven to 190°C or 170°C fan bake with a rack placed just above the centre.
  2. With non stick cooking spray liberally spray a 12 hole standard sized muffin tin or a 6 hole Texas sized muffin tin (alternately use muffin papers).
  3. If using a block of chocolate roughly chop it up with a large knife and set aside.
  4. In a small saucepan, over a low heat melt the butter.
  5. Place the sugar in a large bowl, add the melted butter and stir the two together.
  6. Add the eggs and mix in well.
  7. Add the flour, baking powder, chocolate, 1 cup of the cranberries and the yoghurt and fold it altogether until JUST combined.
  8. Divide the batter evenly between the muffin holes, (being careful not to push it down too much) and then press the remaining cranberries into the tops.
  9. Bake in he oven for 20 mins, small or 30 mins, large or until they have evenly browned and a small, sharp knife inserted into the centre comes out clean.
  10. Keep in the pantry for up to 2 days. Refresh by popping in the microwave until they are just above room temp.

For a walkthrough (for blossoming bakers) and more pics, visit my blog – Tania’s Kitchen