Bakery Style Cranberry Chocolate Chip Muffins Recipes
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
CRANBERRY CHOCOLATE ORANGE MUFFINS
The moist muffins are perfect for the holidays, but are a treat anytime at my house.
Provided by Sarah-May
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Place cranberries, orange zest, and baking soda in a bowl. Pour boiling water on top. Let stand at room temperature for 5 minutes.
- Mix brown sugar, oil, egg, and vanilla extract together in a bowl. Add the cranberry mixture and beat well.
- Stir flour and baking powder together in a separate bowl; stir into the cranberry mixture until just combined. Fold in chocolate chips gently. Spoon batter evenly into the prepared tin.
- Bake in the preheated oven until golden brown and tops spring back when touched, 20 to 25 minutes.
Nutrition Facts : Calories 212.8 calories, Carbohydrate 36 g, Cholesterol 15.5 mg, Fat 7.2 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 2.1 g, Sodium 143.9 mg, Sugar 19.3 g
DOUBLE-CHOCOLATE CRANBERRY MUFFINS
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
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
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