Mini Cranberry and White Chocolate Muffins

Mini Cranberry and White Chocolate Muffins decorated with icing and cranberries served in a grey dish
  • 7 servings
  • 30 minutes to prepare
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  • 100g plain flour
  • 2tsp baking powder
  • 50g demerara sugar
  • 100g dried cranberries
  • 100g white chocolate, finely chopped
  • 1 medium egg
  • 150ml milk
  • 50g butter, melted and cooled
  • 1tsp mixed spice
  • Decoration
  • 1 tub of Dr oetker royal icing
  • keep a few cranberries back for the muffins


Pre-heat the oven to 190*c / gas 5.

Line a muffin tin with muffin cases.

In a large bowl sift in the flour and baking powder. Gently stir in the demerara sugar, mixed spice, cranberries and white chocolate.

In a jug whisk together the butter, milk and egg. Make a well in the centre of the flour and pour in the milky mixture mixing together for about 10 seconds, until you have a lumpy batter.

Divide between the cases and bake for 20 minutes until well risen. Once cooked transfer the cakes to a wire rack and allow the cakes to cool completely before decorating.

To decorate heat a little of the icing in the microwave for 10 seconds, drizzle over the muffins and top with the reserved cranberries.