Best 3 Bakery Style Cranberry Chocolate Chip Muffins Recipes
Indulge in the perfect harmony of tangy cranberries and rich chocolate chips, enveloped in a moist and fluffy muffin. This delectable treat combines the vibrant flavors of cranberries with the classic indulgence of chocolate, resulting in a bakery-style muffin that's sure to tantalize your taste buds. Each bite offers a burst of sweet and tart flavors, complemented by the rich and decadent chocolate chips. Whether you're starting your day with a delightful breakfast or treating yourself to an afternoon snack, these muffins are the epitome of culinary bliss.
The article features two irresistible recipes: the classic Bakery-Style Cranberry Chocolate Chip Muffins and a delightful Vegan Cranberry Chocolate Chip Muffins variation. Both recipes are meticulously crafted to ensure a moist and tender crumb, while the abundance of cranberries and chocolate chips guarantees a flavor explosion in every bite. Whether you prefer a traditional or a plant-based indulgence, these recipes have you covered.
The classic Bakery-Style Cranberry Chocolate Chip Muffins recipe yields a dozen heavenly muffins, perfect for sharing with loved ones or savoring throughout the week. The Vegan Cranberry Chocolate Chip Muffins, on the other hand, offer a guilt-free indulgence with their wholesome ingredients and delectable flavor. Both recipes are accompanied by step-by-step instructions, ensuring that even novice bakers can create these bakery-worthy muffins with ease.
So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more. These muffins are not just a treat for the taste buds but also a feast for the eyes, with their vibrant colors and enticing aromas. Indulge in the ultimate muffin experience with these Cranberry Chocolate Chip Muffins, and let your taste buds dance with joy.
MASTER BAKERY STYLE MUFFIN RECIPE
This kitchen tested muffin batter creates extra large bakery style muffins with big muffin tops and dense, moist centers. Create plenty of flavors using this as the base-- 1 muffin batter with endless options.
Provided by Sally
Categories Breakfast
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
- Whisk the flour, baking powder, baking soda, salt, and cinnamon (if using) together in a large bowl. Set aside.
- Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the add-in(s).
- Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
- Allow to cool for 10 minutes in pan before serving.
- Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.
CHOCOLATE CHIP CRANBERRY MUFFINS
OMG! Chocolate and cranberries - who would have known this was a mix made in heaven???!! Adapted from a recipe from 125 Best Chocolate Chip recipes. You can also use frozen cranberries.
Provided by Redsie
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a medium bowl, combine flour, baking powder and salt.
- In a food processor fitted with a metal blade, coarsely chop cranberries.
- In a large bowl, whisk together the sugar, eggs, milk, oil, orange zest and vanilla. Stir in flour mixture, just until combined. Fold in chopped cranberries and chocolate chips. Do not overmix.
- Spoon batter into greased or lined (with paper liners) muffin cups.
- Bake in preheated oven for 20 minutes or until puffed, golden and a tester inserted into center comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and let cool completely on rack.
Nutrition Facts : Calories 280.9, Fat 12.4, SaturatedFat 2.9, Cholesterol 31.8, Sodium 129.2, Carbohydrate 39.8, Fiber 1.6, Sugar 22, Protein 4.1
BAKERY STYLE CRANBERRY CHOCOLATE CHIP MUFFINS
This is an adaptation of a Joy of Cooking recipe. I made these in my Wilton Jumbo muffin pan for coffee house or bakery style muffins, but you can use standard muffin tins as well. I freeze my leftover cranberries at Thanksgiving and use them right from the freezer, chopping in my pampered chef chopper or food processor. Use whatever type of milk you have on hand. The richer the milk, the richer the muffins. Use heavy cream for a truly decadent muffin. Vary the butter amount based on your taste as well. Use the full stick if you are making these ahead of time. These are great with white chocolate if you like it. Try with mini chocolate chips, chopped chocolate, or cinnamon chips. Baking time varies based on the temperature of your ingredients and the size of the muffins. As little as 15 minutes for small/standard muffins with room temp ingredients, up to 30 minutes for Jumbo muffins with frozen cranberries.
Provided by MDMama
Categories Quick Breads
Time 40m
Yield 6 Jumbo muffins, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400.
- Line muffin pan with paper liners.
- Whisk flour, baking powder and salt in a large bowl.
- Whisk eggs, milk, sugar, melted butter and vanilla extract in another bowl.
- Add wet ingredients to dry ingredients. mix just until the dry ingredients are moistened.
- Stir in the chocolate and cranberries.
- Divide among muffin cups.
- Top with cinnamon sugar and/or sanding sugar.
- Bake until a toothpick inserted into the center comes out clean. This can potentially be as little as 15 minutes for small muffins, up to 30 minutes for jumbo muffins with frozen cranberries.
- Let cool slightly, then cool completely on a rack. Best served the day they are baked, but freeze well also.
Nutrition Facts : Calories 539.3, Fat 25.2, SaturatedFat 14.9, Cholesterol 116.9, Sodium 433.6, Carbohydrate 73, Fiber 2.9, Sugar 35.8, Protein 8.8
Tips:
- Use fresh or frozen cranberries for the best flavor and texture.
- Chop the cranberries into small pieces so that they distribute evenly throughout the muffins.
- Use high-quality chocolate chips for the best flavor.
- Don't overmix the batter. Overmixing can result in tough muffins.
- Fill the muffin cups about 2/3 full. This will prevent the muffins from overflowing.
- Bake the muffins until a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes before enjoying them.
Conclusion:
Cranberry chocolate chip muffins are a delicious and easy-to-make treat that are perfect for any occasion. They're moist and fluffy, with a sweet and tangy flavor. The combination of cranberries and chocolate chips is a classic that everyone will love. Whether you're making them for breakfast, lunch, or a snack, these muffins are sure to be a hit.
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