Description
Enjoy these delightful Chocolate Cranberry Muffins, perfect for breakfast or a sweet treat. They combine tart cranberries with rich chocolate for a burst of flavor.
Ingredients
Scale
- 2 1/2 Cups All Purpose Flour
- 2 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- ½ tsp Kosher Salt
- 1 tsp Ground Cinnamon
- 1 Cup Granulated Sugar
- 2 Large Eggs – at room temperature
- ½ Cup Canola Oil (can substitute Vegetable Oil)
- 1 Cup Buttermilk (or Whole Milk) – at room temperature
- 2/3 Cup Full-Fat Greek Yogurt – at room temperature
- 2 tsp Vanilla Extract
- 1 ¼ Cups Cranberries (fresh or frozen) – coarsely chopped (about 4.5 ounces)
- ¾ Cup Chocolate Chips – plus more for topping, optional (5 ounces)
- Coarse Decorative Sugar – for topping, optional
Instructions
- Preheat oven to 425 degrees F. Line a standard 12-cup muffin tin with paper liners OR spray the cavities of the muffin tins with non-stick cooking spray and set aside.
- Dry Ingredients: In a large sized bowl combine the dry ingredients: flour, baking powder, baking soda, salt and cinnamon. Mix well. Make a well in the center of the dry ingredients. Set the bowl aside.
- Wet Ingredients: In a medium sized bowl whisk together the sugar, eggs and oil. Add in the milk, yogurt and vanilla extract. Whisk until well combined and pale yellow in color.
- Add Wet to Dry: Add the wet ingredients to the well in the flour mixture. Fold together, using a wooden spoon or rubber spatula to gently mix everything together. Be careful to mix until flour is just combined. (Note: The batter should still be lumpy)
- Add Cranberries + Chocolate: Gently fold in the cranberries and white chocolate.
- Fill Muffin Tins: Pour the muffin batter into the prepared muffin tins, filling each tin all the way to the top. Optional: Sprinkle a few chocolate chips onto the top of the batter. Very gently press the chips slightly into the batter. Sprinkle the tops of batter with decorative sugar.
- Bake: Bake the muffins for 5 minutes at 425 degrees F. Keeping the oven door closed, reduce the oven temperature to 350 F. Bake for an additional 15-16 minutes, or until a toothpick inserted into the center comes out clean – a few small moist crumbs is fine.
- Cool: Remove from oven and place muffin pan on a wire rack. Allow muffins to cool in pan for 10 minutes. Remove muffins from the pan and transfer them onto the wire rack to cool completely.
- Serve: Serve the muffins warm or at room temperature plain or dusted with powdered sugar. Enjoy!
Notes
- Use room temperature ingredients for best results.
- Don’t overmix the batter for tender muffins.
- Adjust baking time based on your oven.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg