Chocolate Chip Cranberry Muffins
Start your morning on a sweet and tangy note with these delightful Chocolate Chip Cranberry Muffins! Bursting with gooey semi-sweet chocolate chips and chewy dried cranberries, these muffins are the perfect balance of indulgence and fruity zest. Quick and easy to make, this recipe requires just 15 minutes of prep and bakes to golden perfection in under 20 minutes. The tender crumb is achieved by combining melted butter, milk, and a touch of vanilla for a deeply satisfying flavor. Perfect for breakfast, brunch, or as an afternoon treat, these moist muffins can be enjoyed straight from the oven or stored for later snacking. Whip up a batch of these crowd-pleasing baked goods and fill your kitchen with the irresistible aroma of homemade muffins today!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, melted and cooled
- 0.75 cups milk
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cups semi-sweet chocolate chips
- 0.75 cups dried cranberries
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a medium bowl, whisk together the melted butter, milk, vanilla extract, and eggs until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; the batter should be slightly lumpy.
Fold the chocolate chips and dried cranberries into the batter using a spatula, ensuring an even distribution.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 16–18 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
3702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.1 g | 201% | |
| Saturated Fat | 94.9 g | 474% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 1161 mg | 50% | |
| Total Carbohydrate | 541.9 g | 197% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 322.3 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 351 mg | 27% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 777 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
