These sheet pan White Chocolate Cranberry Muffins are like eating bite-sized muffin tops! They are incredibly moist, soft, yet crispy, and full of white chocolate chips and dried cranberries. Muffin bites are baked on a cookie sheet for 20 minutes and cut into small pieces for the perfect holiday dessert!
We had our first frost warning last night here in Northern Virginia. Yay! It's officially starting to get (and stay) cold, which means lots of warm soups and stews will be brewing in my house. I love the cold weather and the delicious warm and toasty meals it brings with it.
Even better, the cold means that the holiday season is right around the corner! So today I'm kicking off my holiday baking with these incredibly easy and quick sheet pan white chocolate cranberry muffins.
If the tops are your favorite part of a muffin, you are in luck with white chocolate cranberry muffins! They feature a soft and moist inside, yet perfectly crisp outside. just like a tasty bakery style muffin.
White chocolate cranberry muffins are baked in a sheet pan instead of a tin. You can cut the muffins into any size squares or rectangles that you'd like. Small muffin bites make the perfect serving size for the Thanksgiving dessert table.
This way guests aren't forced to eat an entire muffin among a multitude of other delicious holiday desserts. We all know the holiday season is not the best time for our waistlines as it is!
Plus, cranberry paired with creamy white chocolate is deliciously festive. The tartness of the dried cranberries really brings out the creamy sweetness in the white chocolate.
If you like chocolate paired with other foods, you should also try these dark chocolate sea salt energy balls. They are amazing! I like referring to this post on She Knows when working with chocolate and pairing it with other ingredients.
To make white chocolate cranberry muffins, you need:
- dried cranberries
- white chocolate chips
- almond milk
- brown sugar
- vanilla extract
- eggs (or flax eggs)
- baking powder
🔪 Step-By-Step Directions
Sheet pan white chocolate cranberry muffins are made the same way regular muffins are.
First, combine all dry ingredients in a large bowl and all wet ingredients in a small bowl. Then pour the wet ingredients into the dry and mix until just combined.
How do you know when to stop mixing? When you can no longer see any dry ingredients is a good rule of thumb. Once you have a nicely combined batter, don't mix anymore.
Next, pour in the chocolate chips and cranberries. Give the batter a few more mixes just to evenly distribute everything.
Last, pour the batter onto a parchment-lined baking sheet and spread into a ¼ inch thick rectangle. You should have a pretty thick batter like the above picture. Don't worry if doesn't spread to the edges of the pan.
Bake for 20 minutes at 400 degrees and let cool for 10 minutes before cutting.
I hope enjoy these delicious sheet pan white chocolate cranberry muffins!
Sheet Pan White Chocolate Cranberry Muffin Bites
- 2 cups all purpose flour
- ⅓ cup brown sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup almond milk
- ½ cup melted butter, unsalted
- 2 eggs, beaten
- 1 tsp vanilla
- 1 cup white chocolate chips
- 1 cup dried cranberries
- Preheat the oven to 400° and line a large baking sheet with parchment paper.
- In a large bowl, add all dry ingredients and mix until evenly combined.
- In a small bowl, add all wet ingredients except the chocolate chips and cranberries and mix until combined well.
- Add the mixed wet ingredients to the bowl of dry and mix until just combined. Add the white chocolate chips and cranberries and fold into the batter a few times, until they are distributed throughout.
- Pour the better onto the baking sheet and smooth out into a square. It should be about ¼ inch thick.
- Bake for 20 minutes and let cool for 10 minutes before cutting into squares or rectangles.
🍴Serving and Storing
You can cut the bites into any size you'd like. I do either 2x2 inch squares or 1x1 inch squares, depending on how many people will be at my dinner and how many other desserts we'll have.
Sheet pan white chocolate cranberry muffins are freezer friendly and keep well frozen for nearly 1 year. Wrap them tightly in plastic or a freezer bag. They defrost quickly on the counter or overnight in the fridge.
If not storing in the freezer, muffins keep for about 2 days at room temperature in an airtight container.
If you loved these sheet pan white chocolate cranberry muffins, let me know in the comments below! I'd love to hear what you thought.