Description
These Chocolate Cranberry Muffins are soft, rich, and loaded with tart fresh cranberries and melty chocolate chips. They fit perfectly into any holiday or cozy morning baking session.
Ingredients
Scale
- 1 and ¾ cups (220g) all-purpose flour
- ½ cup (45g) unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup (120ml) vegetable oil or melted butter
- ¾ cup (150g) light brown sugar, packed
- ¼ cup (50g) granulated sugar
- 2 large eggs, room temperature
- ¾ cup (180ml) plain yogurt or sour cream
- ¼ cup (60ml) milk
- 1 tsp vanilla extract
- 1 cup (120g) fresh or frozen cranberries
- ¾ cup (130g) semi-sweet chocolate chunks or chips
- Extra chocolate chips and cranberries for topping (optional)
Instructions
- Set your oven to 375°F (190°C). Line a muffin tray with paper liners or grease each cup lightly.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until evenly mixed.
- In a separate bowl, whisk the oil, brown sugar, granulated sugar, and eggs until the mixture is smooth and fully blended.
- Stir in the yogurt, milk, and vanilla extract. Mix until the texture becomes smooth with no visible streaks.
- Gradually add the dry mixture into the wet ingredients. Stir until just combined. Avoid overmixing to keep the muffins tender.
- Gently stir in the cranberries and chocolate chunks using a spatula. The batter will be thick and slightly sticky.
- Spoon the batter evenly into the prepared tray, filling each cup nearly to the top. Add extra cranberries and chocolate chips on top if using.
- Place the tray in the oven and bake for 18 to 22 minutes. Check for doneness by inserting a toothpick into the center of a muffin. It should come out with a few moist crumbs but no raw batter.
- Let the muffins cool in the tray for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Serve warm with a touch of butter for extra comfort.
- Use frozen cranberries for a more convenient option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 373
- Sugar: 22 grams
- Sodium: 200 mg
- Fat: 18 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 48 grams
- Fiber: 2 grams
- Protein: 7 grams
- Cholesterol: 40 mg