Best 2 Double Chocolate Cranberry Muffins Recipes

Indulge in a delightful symphony of flavors with our tantalizing Double Chocolate Cranberry Muffins. These delectable treats are a perfect harmony of rich chocolate and tart cranberries, enveloped in a moist and fluffy muffin. Each bite is an explosion of contrasting textures and flavors, leaving you craving more.

These muffins are incredibly easy to make, requiring just a few simple steps and readily available ingredients. Our recipe features three variations to cater to diverse preferences and dietary restrictions: a classic version with all-purpose flour, a delightful gluten-free option, and a tempting vegan alternative. Whether you're a chocolate enthusiast, a fan of tangy cranberries, or have specific dietary needs, we have a muffin variation that will satisfy your cravings.

So, gather your ingredients, preheat your oven, and embark on a culinary journey that will yield a batch of irresistibly moist, chocolatey, and fruity muffins. Treat your taste buds to this extraordinary flavor combination and experience the joy of homemade baking with our Double Chocolate Cranberry Muffins.

Here are our top 2 tried and tested recipes!

DOUBLE-CHOCOLATE CRANBERRY MUFFINS

Double-Chocolate Cranberry Muffins image

Bite into these lavish chocolate muffins packed with dried cranberries. Ready in 40 minutes!

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 40m

Yield 12

Number Of Ingredients 13

Ingredients

1 1/2 cups Gold Medal™ all-purpose flour
1/3 cup sugar
1/4 cup baking cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
1/2 cup butter or margarine, melted
1/2 cup miniature semisweet chocolate chips
1 package (3 ounces) cream cheese, softened
1/4 cup vanilla baking chips, melted
1 tablespoon sugar
1/3 cup sweetened dried cranberries

Steps:

Heat oven to 375°. Grease 12 medium muffin cups, 2 3/4x1 1/4 inches, with shortening; or line muffin cups with paper baking cups and spray with cooking spray.
Mix flour, 1/3 cup sugar, the cocoa, baking powder and salt in large bowl. Stir in egg, milk, butter and chocolate chips just until blended. Fill muffin cups about 2/3 full.
Mix cream cheese, melted baking chips and 1 tablespoon sugar in small bowl until smooth. Stir in cranberries. Drop spoonfuls of cream cheese mixture onto muffin batter, pressing down slightly.
Bake 20 to 25 minutes or until muffins are puffed and cream cheese mixture is light golden brown. Remove from pan to wire rack. Cool 15 minutes before serving.

Nutrition Facts : Calories 275, Carbohydrate 31 g, Cholesterol 50 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Muffin, Sodium 220 mg

DOUBLE CHOCOLATE- CRANBERRY MUFFINS

Double Chocolate- Cranberry Muffins image

This recipe came from the Wisconsin State Cranberry Assoc. You can use fresh or frozen cranberries and combined with Vanilla chips and unsweetened cocoa is very good.

Provided by Carol Junkins

Categories Muffins

Time 30m

Number Of Ingredients 15

Ingredients

DRY INGREDIENTS:
1 3/4 c all purpose flour
3/4 c granulated sugar
6 Tbsp unsweetened cocoa
2 1/2 tsp baking powder
3/4 tsp salt
1/2 c semi-sweet chocolate or vanilla chips
2/3 c fresh or frozen cranberries, chopped
WET INGREDIENTS:
2 beaten eggs
3/4 c milk
1/3 c melted butter
TOPPING:
1/2 c chocolate chips
1 Tbsp shortening

Steps:

1. Preheat oven to 400 df . Prepare 12 cup muffin pan by lightly greasing bottoms only. Stir dry ingredients together in large bowl. Stir in chips and cranberries. Beat wet ingredients in mixer. Make a well in bowl with dry ingredients and pour wet ingredients in well. Stir just until moistened. Spoon batter about 2/3 full in each muffin cup.
2. Bake for 20-25 minutes until done. Immediately turn out onto cooling racks to cool.
3. TOPPING: Melt 1/2 cup chocolate chips with 1 Tablespoon shortening in microwave and drizzle over tops of muffins. Yield 12 muffins

Tips:

For optimal muffin texture, use a combination of all-purpose flour and whole wheat flour.
Ensure the butter is softened to room temperature for proper creaming with the sugar.
Use fresh or frozen cranberries for vibrant flavor and texture.
Finely chop the chocolate to evenly distribute it throughout the muffins.
Do not overmix the batter, as this can result in tough muffins.
Fill muffin cups to the brim for a generous muffin top.
Bake the muffins until a toothpick inserted in the center comes out with just a few moist crumbs attached.
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to prevent crumbling.
Store the muffins in an airtight container at room temperature for up to 3 days or freeze them for longer storage.

Conclusion:

Double chocolate cranberry muffins are a delectable treat that combines the rich flavors of chocolate and cranberries in a moist and fluffy muffin. With a simple and straightforward recipe, these muffins are perfect for breakfast, brunch, or as a satisfying snack. Whether you enjoy them warm from the oven or savor them later, these muffins are sure to be a hit with chocolate and cranberry enthusiasts alike. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey to create these irresistible double chocolate cranberry muffins.