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Breakfast • American

Cranberry Rosemary Muffins with White Chocolate Crumble Recipe

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.

4.8 from 147 votes
60 mins
Total Time
12
muffins
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Cranberry Rosemary Muffins with White Chocolate Crumble

How to Make the Best Cranberry Rosemary Muffins with White Chocolate Crumble

These Cranberry Rosemary Muffins with White Chocolate Crumble are an elegant twist on traditional breakfast muffins. The combination of tart cranberries and earthy rosemary creates a sophisticated flavor profile that pairs beautifully with the sweet white chocolate crumble topping. This recipe is perfect for holiday brunches or any morning when you want something special.

The key to these muffins is steeping fresh rosemary in warm milk, which infuses the entire batter with delicate herbal notes without overpowering the other flavors. The white chocolate crumble adds a delightful textural contrast and keeps the muffins feeling indulgent. Make a batch on the weekend and enjoy them throughout the week—they’re wonderful on their own or served with a hot cup of coffee.

These muffins are sure to impress your family and friends. Whether you’re hosting a brunch or simply treating yourself, this recipe delivers bakery-quality results in your own kitchen.

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.

4.8 from 147 votes
CourseBreakfast
CuisineAmerican
Keywordbrunch recipes, cranberry breakfast recipes, cranberry muffins, holiday brunch
Prep Time30 mins
Cook Time30 mins
Total Time60 mins
Servings12 muffins
Calories477kcal
AuthorChristina Hill
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Ingredients

Muffin Batter

White Chocolate Crumble

Instructions

Prepare

  1. Preheat oven to 375°F. Line muffin tin with liners.
  2. 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

  1. In a large bowl, whisk together canola oil, honey, brown sugar, sour cream, vanilla, egg and egg yolk.
  2. Remove the rosemary sprigs from the milk and whisk the milk into the mixture.
  3. Add in the flour, baking powder and kosher salt. Stir with a spatula or wooden spoon until combined.

Fill and Crumble

  1. Fill muffin liners 3/4 of the way. If using parchment cups, fill to the top.
  2. In a food processor, add the crumble 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

  1. 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.
  2. 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.

Notes

  • For parchment cups, fill muffin liners to the top and bake for 30-35 minutes.
  • Best served fresh from the oven while the crumble topping is still crispy.
  • Store in an airtight container for 3 to 4 days, though the crumble topping may soften over time.
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