Dark Chocolate Cranberry Muffins

Dark Chocolate Cranberry Muffins

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These muffins are perfectly soft, a little tart from the cranberries with bits of rich chocolate mixed with a light cake like batter. Best enjoyed the day of.


Units Scale
  • 3/4 cup sugar
  • 1/4 cup melted unsalted butter
  • 1 egg lightly beaten
  • 1/2 cup milk
  • 1 1/2 cups cake and pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup cranberries (fresh or frozen)
  • 4 oz (approx. 3/4 cup) roughly chopped dark chocolate, I use Lindt 70%


  1. Preheat oven to 375˚F. Fill a muffin tin with paper cups and set aside.
  2. In a mixing bowl, beat or whisk butter and sugar together until light and fluffy, add milk and the egg and mix well.
  3. In a separate bowl whisk flour, baking powder and salt together. Add chocolate and cranberries, mix to incorporate.
  4. Add dry ingredients into the butter and sugar mixture, mixing just until combined. DO NOT OVERMIX.
  5. Spoon batter into muffin cups and bake for 15-18 minutes, or until lightly browned.


Keywords: Muffins, Dark Chocolate, Cranberry, Treat, Snack, Breakfast

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