Double chocolate chip cranberry muffins

I’ve been making this recipe since I discovered it at Christmas. It is one of the most delicious things I have ever eaten – moist, delicious chocolate chips, bursts of slightly sour cranberry juices, which somehow complement each other beautifully. You can use frozen cranberries for this (I’m still using ones I bought fresh and froze at Christmas) but you could try other fruits too like blueberries for the same burst of amazing-ness. I’ve been delayed putting this on the blog because it doesn’t photograph well. ¬†Close up and in person, it’s irresistible, on a photo, I think it looks a bit… meh… but take my word for it, try it… and you’ll be making it on a regular basis. I found on an amazing website – www.bakingbites.com, which is worth a visit for sure! Nicole’s recipe calls this a bread, which is brilliant and follows the same recipe. I tried it in cupcake cases, both large and small and found it cooks much quicker, but is also easier to handle. So you can make it in any size you want, but you should definitely make it!

Ingredients

  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup butter
  • 1/4 cup unsweetened cocoa powder
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
  • 1 cup whole cranberries fresh or frozen
  • 1 cup chocolate chips (dark is amazing here…)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line two cupcake trays with 12 cupcake wrappers each (if making mini cupcakes, prepare at least 48).
  3. Melt butter in a small bowl in the microwave, about 30-60 seconds (keep an eye on it). Whisk in the cocoa powder. set aside for a couple of minutes to cool.
  4. Into a medium bowl, sieve the flour, baking soda, baking powder and salt.
  5. In a mixer, or a large bowl, whisk butter mixture and sugar together thoroughly, then add and mix in the egg and vanilla extract.
  6. More gently now, and until just combined each time, stir in half the flour, then half the milk, then half the flour, then half the milk. This helps it incorporate evenly and avoids over-mixing.
  7. Fold in the cranberries and chocolate chips.
  8. If you are making a loaf, cook for 55-60 minutes, if you are making large muffins, cook for 20 mins, if you are making mini-muffins, cook for 10 mins, then test for a clean toothpick (it will usually look a bit unclean as it picks up melting chocolate chips on the way through!).
  9. These are excellent warm, reheated or just cold. Enjoy!

cake2

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