Best 2 Double Chocolate Cranberry Muffins Recipes
Indulge in the ultimate chocolate-cranberry muffin experience with our handpicked collection of the best double chocolate cranberry muffin recipes. These muffins are a delightful fusion of rich chocolate, tart cranberries, and a tender, moist crumb. Whether you're a seasoned baker or a novice in the kitchen, we've got you covered with a variety of recipes that cater to your skill level and preferences. Get ready to tantalize your taste buds with these heavenly muffins, perfect for breakfast, brunch, or a sweet treat anytime of the day.
Here are our top 2 tried and tested recipes!
DOUBLE-CHOCOLATE CRANBERRY MUFFINS
Bite into these lavish chocolate muffins packed with dried cranberries. Ready in 40 minutes!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 375°. Grease 12 medium muffin cups, 2 3/4x1 1/4 inches, with shortening; or line muffin cups with paper baking cups and spray with cooking spray.
- Mix flour, 1/3 cup sugar, the cocoa, baking powder and salt in large bowl. Stir in egg, milk, butter and chocolate chips just until blended. Fill muffin cups about 2/3 full.
- Mix cream cheese, melted baking chips and 1 tablespoon sugar in small bowl until smooth. Stir in cranberries. Drop spoonfuls of cream cheese mixture onto muffin batter, pressing down slightly.
- Bake 20 to 25 minutes or until muffins are puffed and cream cheese mixture is light golden brown. Remove from pan to wire rack. Cool 15 minutes before serving.
Nutrition Facts : Calories 275, Carbohydrate 31 g, Cholesterol 50 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Muffin, Sodium 220 mg
DOUBLE CHOCOLATE- CRANBERRY MUFFINS
This recipe came from the Wisconsin State Cranberry Assoc. You can use fresh or frozen cranberries and combined with Vanilla chips and unsweetened cocoa is very good.
Provided by Carol Junkins
Categories Muffins
Time 30m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 400 df . Prepare 12 cup muffin pan by lightly greasing bottoms only. Stir dry ingredients together in large bowl. Stir in chips and cranberries. Beat wet ingredients in mixer. Make a well in bowl with dry ingredients and pour wet ingredients in well. Stir just until moistened. Spoon batter about 2/3 full in each muffin cup.
- 2. Bake for 20-25 minutes until done. Immediately turn out onto cooling racks to cool.
- 3. TOPPING: Melt 1/2 cup chocolate chips with 1 Tablespoon shortening in microwave and drizzle over tops of muffins. Yield 12 muffins
Tips:
- For a richer flavor, use dark chocolate chips or cocoa powder.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- To make sure your muffins are cooked through, insert a toothpick into the center. If it comes out clean, they're done.
- These muffins are best served warm, but they can also be stored in an airtight container at room temperature for up to 3 days.
- You can also freeze these muffins for up to 2 months. To reheat, thaw them overnight in the refrigerator or microwave them on low power for 30 seconds at a time until warmed through.
Conclusion:
These Double Chocolate Cranberry Muffins are a delicious and easy-to-make treat that are perfect for any occasion. They're moist, chocolatey, and packed with cranberries. Whether you're serving them for breakfast, lunch, or a snack, these muffins are sure to be a hit. So next time you're looking for a sweet and satisfying treat, give these muffins a try. You won't be disappointed!
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