Soft and tender, these chocolate chip cranberry muffins are bursting with flavor! They are perfect for breakfast, brunch, or snacking, especially during the holidays.
I am always on the lookout for a great muffin recipe. I love having them in the freezer for speedy breakfasts and snacks. I had some cranberries that I needed to use up, so I searched online for recipes. Found this one at Real Mom Kitchen. I loved the tartness of the cranberries with the chocolate. My boys aren’t fond of cranberries, so I chopped them up really fine so they wouldn’t complain as much. They would be prettier with larger chunks of berries I’m sure, but a mom’s gotta do what a mom’s gotta do. 🙂
Chocolate Chip Cranberry Muffins
Yield: 1 dozen
- 2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup sugar
- 2 eggs
- 3/4 cup milk
- 1/2 cup oil
- 1 tsp orange zest
- 1 tsp vanilla
- 1/2 cup mini chocolate chips or chopped semi sweet chocolate
- 1 cup cranberries, coarsely chopped
- Whisk together flour, baking powder, and salt in a small bowl. Scoop out about a tablespoon of the dry mixture and set it aside. In a large bowl, whisk together the sugar, eggs, milk, oil, orange zest and vanilla. Stir in flour mixture just until combined. Add the reserved dry mixture to the chopped cranberries and stir to coat. Gently fold into the batter with the chocolate chips. Scoopinto well greased or paper lined muffin pan.
- Bake at 350° for 20 minutes or until a tester comes out clean. Let cool in pan for 5 min. Remove from pan and let cool completely on a cooling rack.
Cranberries are easier to chop if they are slightly frozen.
Original photo. Photos updated 12-2015.
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