Double Chocolate Cranberry Muffins
Introduction
I first braided chocolate and tart cranberry together on a rainy Saturday when my freezer was full of leftover cranberries and I needed a cozy treat. The kitchen filled with the scent of cocoa and warm sugar, and I remember sneaking a warm muffin straight from the tin, the melted dark chocolate streaking my fingers as the tart cranberry burst in my mouth. That simple moment turned into a family staple for weekend breakfasts and holiday brunches.
These Double Chocolate Cranberry Muffins feel like a hug in pastry form: rich cocoa, melty chocolate chips, and bright cranberries make every bite balanced and memorable. If you like baked treats with contrast deep chocolate and lively fruit these muffins will be a new favorite. For another cranberry-inspired dessert idea that pairs beautifully with holiday spreads, I sometimes look to a cranberry white chocolate cheesecake for inspiration.
What Makes This Recipe Special
These muffins are quick to pull together, family-approved, and perfect for holiday mornings or an everyday chocolate craving. The double chocolate element gives deep cocoa flavor in the batter plus pockets of melted chocolate chips, while the cranberries add brightness that keeps the muffins from feeling too heavy. They’re:
- Easy enough for a weeknight bake
- Crowd-pleasing for kids and adults
- Adaptable for diet needs (gluten-free or dairy-free swaps)
What You’ll Need
For the Dry Ingredients
- 2 cups (250 g) all-purpose flour use unbleached for best flavor; substitute 1:1 gluten-free flour if needed
- 1/2 cup (50 g) unsweetened cocoa powder sifted for lump-free batter
- 1 cup (200 g) granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp fine salt
For the Wet Ingredients
- 2 large eggs, room temperature
- 3/4 cup (180 ml) buttermilk or plain yogurt helps keep muffins tender; for dairy-free, use unsweetened almond or oat milk plus 1 tsp apple cider vinegar
- 1/2 cup (120 ml) vegetable oil or melted coconut oil provides moist crumb
- 1 tsp vanilla extract
For the Add-ins
- 1 cup (170 g) semi-sweet or dark chocolate chips (divided)
- 1 cup (120 g) fresh or frozen cranberries (if frozen, do not thaw)
- Optional: 2 tbsp coarse sugar for sprinkling on tops
Notes: Use fresh ingredients for best lift (fresh baking powder). If substituting frozen cranberries, toss them in a little flour to reduce sinking.
How to make Double Chocolate Cranberry Muffins
Step 1: Preheat and prepare pans
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease wells lightly. This ensures easy release and even baking.
Step 2: Combine dry ingredients
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly blended and clump-free.
Step 3: Whisk wet ingredients
In a separate bowl, beat the eggs lightly, then whisk in the buttermilk, oil, and vanilla until smooth.
Step 4: Mix wet into dry
Pour the wet mixture into the dry ingredients and stir gently with a spatula until mostly combined. The batter should be thick and slightly lumpy; avoid overmixing to keep muffins tender.
Step 5: Fold in add-ins
Fold in 3/4 cup of the chocolate chips and the cranberries. The cranberries should be evenly distributed but not crushed. If you used frozen cranberries, the batter will chill slightly that’s fine.
Step 6: Fill the muffin cups
Spoon batter into prepared cups, filling each about 3/4 full. Sprinkle remaining chocolate chips on top and, if desired, a pinch of coarse sugar to create a sparkly crust.
Step 7: Bake
Bake at 350°F (175°C) for 18–22 minutes. Muffins are done when they have domed tops, a toothpick inserted into the center comes out with moist crumbs (not raw batter), and the tops spring back lightly when touched.
Step 8: Cool and enjoy
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Warm muffins can be split and spread with butter for an extra treat.
Tips & Recipe Variations
- Use room-temperature ingredients for even mixing and better rise.
- Don’t overmix: stop when dry streaks disappear overworking develops gluten and makes muffins tough.
- For a deeper chocolate flavor, add 1 tsp instant espresso powder to the wet ingredients.
- Gluten-free option: swap in a 1:1 gluten-free flour blend and check texture; you may need to add 1–2 tbsp extra milk.
- Dairy-free option: use plant-based milk and coconut oil; choose dairy-free chocolate chips.
- Make mini muffins: bake at same temp for 10–12 minutes for bite-sized treats.
- Storage: store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze up to 3 months (wrap individually). Thaw at room temperature and warm in a 300°F oven for 5–7 minutes.
How to Serve
- Serve warm with a mug of strong coffee, hot chocolate, or chai tea to complement the chocolate.
- For brunch, plate with fresh fruit and a dollop of whipped cream or crème fraîche to cut the richness.
- Presentation tip: dust lightly with powdered sugar or sift unsweetened cocoa over the top for a bakery finish.
- Approximate serving size and nutrition: recipe yields 12 muffins; expect ~300–360 calories per muffin depending on chocolate and oil used.
Frequently Asked Questions
Q: Can I make the batter ahead of time?
A: Yes. Store the batter in the refrigerator for up to 24 hours. When baking from chilled batter, add 1–2 minutes to the bake time.
Q: Can I freeze the muffins?
A: Absolutely. Wrap cooled muffins tightly and freeze up to 3 months. Thaw at room temperature or warm in the oven.
Q: What can I use instead of fresh cranberries?
A: Dried cranberries can be used (soak briefly in warm water or orange juice to plump), or swap with chopped cherries or raspberries.
Q: How do I prevent chocolate chips from sinking?
A: Toss chips in a light dusting of flour before folding into batter. Use chips made for baking, which hold shape better.
Review
“These muffins are a revelation chocolatey, tender, and the cranberries add the perfect bright bite. I made them for a family breakfast and they disappeared in minutes. Will definitely bake again!” – Samara H.
Conclusion
These Double Chocolate Cranberry Muffins are one of those recipes that quickly became a go-to for cozy mornings and special gatherings. I love how the tartness of cranberries keeps the rich chocolate from feeling too heavy, and how simple swaps make the recipe work for different diets. If you’d like a similar chocolate-cranberry twist to try next, check out this Chocolate Brownie Cranberry Muffins recipe for more inspiration: Chocolate Brownie Cranberry Muffins – Daily Dish Recipes. Try the muffins, share your results, and let me know any favorite tweaks I always enjoy hearing how readers make the recipe their own.
Double Chocolate Cranberry Muffins
Ingredients
Method
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease wells lightly.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly blended and clump-free.
- In a separate bowl, beat the eggs lightly, then whisk in the buttermilk, oil, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and stir gently with a spatula until mostly combined.
- Fold in 3/4 cup of the chocolate chips and the cranberries.
- Spoon batter into prepared cups, filling each about 3/4 full. Sprinkle remaining chocolate chips on top and a pinch of coarse sugar if desired.
- Bake at 350°F (175°C) for 18–22 minutes or until tops are domed and a toothpick inserted into the center comes out with moist crumbs.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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