Best 2 Chocolate Chip Cranberry Muffins Recipes

Calling all muffin lovers! Get ready to tantalize your taste buds with a delightful duo of chocolate chip and cranberry muffins. These muffins are bursting with flavor, offering a perfect balance of sweetness, tartness, and a hint of nutty goodness. With their moist and fluffy texture, these muffins are sure to be a hit with muffin enthusiasts of all ages.

In this comprehensive guide, we've compiled a collection of irresistible recipes that cater to various dietary preferences and skill levels. Whether you're a seasoned baker or a novice in the kitchen, we've got you covered. From classic chocolate chip cranberry muffins to gluten-free, vegan, and keto-friendly variations, there's a recipe here for every palate and lifestyle. So, grab your aprons, preheat your oven, and let's embark on a muffin-baking adventure!

Here are our top 2 tried and tested recipes!

CHOCOLATE CHIP CRANBERRY MUFFINS

Chocolate Chip Cranberry Muffins image

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

Ingredients

2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups fresh cranberries
1 cup granulated sugar
2 eggs
3/4 cup low-fat milk
1/2 cup vegetable oil
1 teaspoon grated orange zest
1 teaspoon vanilla
1/2 cup miniature semisweet chocolate chips

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

Bakery Style Cranberry Chocolate Chip Muffins image

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

Ingredients

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
2/3 cup brown sugar, packed
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips
3/4 cup cranberries (chopped, fresh or frozen)

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 cranberries. Fresh cranberries will give your muffins the best flavor. If you can't find fresh cranberries, you can use frozen cranberries, but be sure to thaw them before using.
Don't overmix the batter. Overmixing the batter will make your muffins tough. Mix just until the ingredients are combined.
Bake the muffins at a high temperature for a short amount of time. This will help the muffins rise quickly and evenly.
Let the muffins cool completely before frosting them. This will help the frosting set properly.

Conclusion:

These chocolate chip cranberry muffins are a delicious and easy-to-make treat. They're perfect for breakfast, lunch, or a snack. With their moist and fluffy texture, and the sweet and tangy flavor of the cranberries, these muffins are sure to be a hit with everyone who tries them.