Dark Chocolate Cranberry Muffins
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.
- Prep Time: 15 mins
- Cook Time: 18 mins
- Total Time: 33 mins
- Yield: 12 1x
- Category: Breakfast
- Cuisine: Baking
Ingredients
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- 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%
Instructions
- Preheat oven to 375ËšF. Fill a muffin tin with paper cups and set aside.
- In a mixing bowl, beat or whisk butter and sugar together until light and fluffy, add milk and the egg and mix well.
- In a separate bowl whisk flour, baking powder and salt together. Add chocolate and cranberries, mix to incorporate.
- Add dry ingredients into the butter and sugar mixture, mixing just until combined. DO NOT OVERMIX.
- Spoon batter into muffin cups and bake for 15-18 minutes, or until lightly browned.
Nutrition
- Serving Size: 1
- Calories: 213
- Sugar: 20.5g
- Sodium: 146mg
- Fat: 8.8g
- Saturated Fat: 5.6g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 31.2g
- Fiber: 2g
- Protein: 3.4g
- Cholesterol: 28mg
Find it online: https://bakingforfriends.com/dark-chocolate-cranberry-muffins/