Chocolate Chip Cranberry Muffins

20 mins Prep Time

25 mins Cook Time

Written By

Vicky Tran

These muffins are generously studded with mini bittersweet chocolate chips as well as sweet and tart cranberries for good measure. The top portion of the muffin, which is a personal favourite, is topped with even more chocolate chips and cranberries as well as crunchy turbinado sugar to make for an ultimate crunchy experience when taking that first bite. The inside is a moist and perfectly crumbly interior thanks to the use of yogurt and milk powder in the initial batter making. For an extra poofy dome, give the batter a full hour to rest and allow for that rising action that happens when baking soda is combined with acidic buttermilk. You can, of course, forego this resting stage if pressed for time, but you would only be cheating yourself out of an immaculate muffin top experience.

Ingredients

Chocolate Chip Cranberry Muffins

1 cup dried cranberries
3 cups (375 grams) all-purpose flour
1 tablespoon milk powder
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/3 cup unsalted butter, melted
1/3 cup vegetable oil
1 cup granulated sugar
2 large eggs, room temperature
1/3 cup full fat Greek yogurt, room temperature
1 cup buttermilk, room temperature
2 teaspoons vanilla extract
1 cup semi sweet chocolate chips (mini preferred)
2 tablespoons turbinado sugar

Directions

Chocolate Chip Cranberry Muffins

8 Steps

Step 1

Soak the dried cranberries in hot water for about 5 minutes to rehydrate them slightly then drain and set aside.
Step 2

Sift the all-purpose flour, milk powder, baking powder, baking soda and kosher salt into a bowl and set aside.
Step 3

Whisk the melted butter, vegetable oil, granulated sugar, eggs, yogurt, buttermilk as well as vanilla extract together.
Step 4

Add the wet ingredients to the dry ingredients and whisk just until even, being mindful not to over whisk.
Step 5

Fold in 3/4 of the chocolate chips as well as 3/4 of the rehydrated cranberries (the rest will be for topping) cover the muffin batter with plastic wrap and allow to rest for 1 hour at room temperature.
Step 6

Using a 3 ounce ice cream scoop, divide the rested muffin batter evenly among a greased or paper lined 12 piece muffin pan and top each with a few of the remaining cranberries, chocolate chips as well as a sprinkle of the turbinado sugar (most of the top should be covered).
Step 7

Bake in a preheated 425°F oven for 5 minutes, then turn the oven down to 350°F and bake for an additional 20 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
Step 8

Remove the muffins from the oven and allow to cool for 10 minutes before removing from the pan.