TasteToronto | Chocolate Chip Cranberry Muffins

Chocolate Chip Cranberry Muffins

Easy

Chocolate Chip Cranberry Muffins

Chocolate Chip Cranberry Muffins

Method

Chocolate Chip Cranberry Muffins 8 Steps

  • Step 1

    Soak the dried cranberries in hot water for about 5 minutes to rehydrate them slightly then drain and set aside.

  • Step 2

    Sift the all-purpose flourmilk powderbaking powder, baking soda and kosher salt into a bowl and set aside.

  • Step 3

    Whisk the melted butter, vegetable oil, granulated sugar, eggs, yogurt, buttermilk as well as vanilla extract together.

  • Step 4

    Add the wet ingredients to the dry ingredients and whisk just until even, being mindful not to over whisk.

  • Step 5

    Fold in 3/4 of the chocolate chips as well as 3/4 of the rehydrated cranberries (the rest will be for topping) cover the muffin batter with plastic wrap and allow to rest for 1 hour at room temperature.

  • Step 6

    Using a 3 ounce ice cream scoop, divide the rested muffin batter evenly among a greased or paper lined 12 piece muffin pan and top each with a few of the remaining cranberries, chocolate chips as well as a sprinkle of the turbinado sugar (most of the top should be covered).

  • Step 7

    Bake in a preheated 425°F oven for 5 minutes, then turn the oven down to 350°F and bake for an additional 20 minutes or until a toothpick inserted into the centre of a muffin comes out clean.

  • Step 8

    Remove the muffins from the oven and allow to cool for 10 minutes before removing from the pan.

Tags:

Toronto Recipes

Best Muffin Recipes

Chocolate Chip Muffins

Cranberry Muffins

Chocolate Chip Cranberry Muffins

Easy

Chocolate Chip Cranberry Muffins

Vicky Tran
written by

Vicky Tran

Chocolate Chip Cranberry Muffins

Yields:

Serves 12

Prep Time:

0 hours 20 mins

Inactive Time:

1 hours 0 mins

Cook Time:

0 hours 25 mins

0.0

Rate This Recipe

Breakfast & Brunch

Ingredients

Chocolate Chip Cranberry Muffins

  • 1 cup dried cranberries

  • 3 cups (375 grams) all-purpose flour

  • 1 tablespoon milk powder

  • 1 tablespoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon kosher salt

  • 1/3 cup unsalted butter, melted

  • 1/3 cup vegetable oil

  • 1 cup granulated sugar

  • 2 large eggs, room temperature

  • 1/3 cup full fat Greek yogurt, room temperature

  • 1 cup buttermilk, room temperature

  • 2 teaspoons vanilla extract

  • 1 cup semi sweet chocolate chips (mini preferred)

  • 2 tablespoons turbinado sugar

Send list of ingredients to myself

Method

Chocolate Chip Cranberry Muffins 8 Steps

  • Step 1

    Soak the dried cranberries in hot water for about 5 minutes to rehydrate them slightly then drain and set aside.

  • Step 2

    Sift the all-purpose flourmilk powderbaking powder, baking soda and kosher salt into a bowl and set aside.

  • Step 3

    Whisk the melted butter, vegetable oil, granulated sugar, eggs, yogurt, buttermilk as well as vanilla extract together.

  • Step 4

    Add the wet ingredients to the dry ingredients and whisk just until even, being mindful not to over whisk.

  • Step 5

    Fold in 3/4 of the chocolate chips as well as 3/4 of the rehydrated cranberries (the rest will be for topping) cover the muffin batter with plastic wrap and allow to rest for 1 hour at room temperature.

  • Step 6

    Using a 3 ounce ice cream scoop, divide the rested muffin batter evenly among a greased or paper lined 12 piece muffin pan and top each with a few of the remaining cranberries, chocolate chips as well as a sprinkle of the turbinado sugar (most of the top should be covered).

  • Step 7

    Bake in a preheated 425°F oven for 5 minutes, then turn the oven down to 350°F and bake for an additional 20 minutes or until a toothpick inserted into the centre of a muffin comes out clean.

  • Step 8

    Remove the muffins from the oven and allow to cool for 10 minutes before removing from the pan.

Tags:

Toronto Recipes

Best Muffin Recipes

Chocolate Chip Muffins

Cranberry Muffins

Chocolate Chip Cranberry Muffins