BAKERY STYLE CRANBERRY CHOCOLATE CHIP MUFFINS
This is an adaptation of a Joy of Cooking recipe. I made these in my Wilton Jumbo muffin pan for coffee house or bakery style muffins, but you can use standard muffin tins as well. I freeze my leftover cranberries at Thanksgiving and use them right from the freezer, chopping in my pampered chef chopper or food processor. Use whatever type of milk you have on hand. The richer the milk, the richer the muffins. Use heavy cream for a truly decadent muffin. Vary the butter amount based on your taste as well. Use the full stick if you are making these ahead of time. These are great with white chocolate if you like it. Try with mini chocolate chips, chopped chocolate, or cinnamon chips. Baking time varies based on the temperature of your ingredients and the size of the muffins. As little as 15 minutes for small/standard muffins with room temp ingredients, up to 30 minutes for Jumbo muffins with frozen cranberries.
Provided by MDMama
Categories Quick Breads
Time 40m
Yield 6 Jumbo muffins, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400.
- Line muffin pan with paper liners.
- Whisk flour, baking powder and salt in a large bowl.
- Whisk eggs, milk, sugar, melted butter and vanilla extract in another bowl.
- Add wet ingredients to dry ingredients. mix just until the dry ingredients are moistened.
- Stir in the chocolate and cranberries.
- Divide among muffin cups.
- Top with cinnamon sugar and/or sanding sugar.
- Bake until a toothpick inserted into the center comes out clean. This can potentially be as little as 15 minutes for small muffins, up to 30 minutes for jumbo muffins with frozen cranberries.
- Let cool slightly, then cool completely on a rack. Best served the day they are baked, but freeze well also.
Nutrition Facts : Calories 539.3, Fat 25.2, SaturatedFat 14.9, Cholesterol 116.9, Sodium 433.6, Carbohydrate 73, Fiber 2.9, Sugar 35.8, Protein 8.8
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Anthony genius
[email protected]I would not recommend this recipe to anyone.
Jacx Farrow
[email protected]These muffins were a waste of time and ingredients. They were dry, crumbly, and flavorless.
Ifeshola Joseph
[email protected]These muffins were a bit too dense for my liking. I think I'll try a different recipe next time.
M aslam Done
[email protected]I found that these muffins were a little bit dry. I think I might add a little bit more milk to the batter next time.
Herminia Juan
[email protected]These muffins are a little bit sweet for my taste, but I still enjoyed them.
Hafiz Usman
[email protected]I'm allergic to nuts, so I used sunflower seeds instead of walnuts and they were just as delicious.
Arsalah Durrani
[email protected]These muffins are so moist and fluffy. The cranberries and chocolate chips are a perfect combination.
Hailey Elizabeth
[email protected]I added a little bit of orange zest to the batter and it really brightened up the flavor.
Mr Nath
[email protected]These muffins are a great way to use up leftover cranberries.
Mafabi Yususf
[email protected]I made these muffins with my kids and they had a blast. It's a great way to get kids involved in the kitchen.
Omotayo Mustapha
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're also great for packing in lunches.
Wellington Muponda
[email protected]I'm not a big fan of cranberries, but I loved these muffins. The chocolate chips really balance out the tartness of the cranberries.
Moi Henry
[email protected]These muffins are so easy to make and they always turn out perfectly. I love that I can use fresh or frozen cranberries.
Naresh Joshi
[email protected]I made these muffins for a bake sale and they were a huge success. Everyone loved them!
Diane Cruz
[email protected]These muffins were a hit with my family! They're moist and flavorful, with just the right amount of sweetness. The cranberries and chocolate chips add a nice pop of color and flavor.