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Double Chocolate Cranberry Muffins

These indulgent muffins combine rich cocoa flavor, melty chocolate chips, and tart cranberries for a balanced treat that feels like a warm hug in pastry form.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Use unbleached for best flavor; substitute 1:1 gluten-free flour if needed.
  • 1/2 cup unsweetened cocoa powder Sifted for lump-free batter.
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp fine salt
Wet Ingredients
  • 2 large eggs Room temperature.
  • 3/4 cup buttermilk or plain yogurt For dairy-free, use unsweetened almond or oat milk plus 1 tsp apple cider vinegar.
  • 1/2 cup vegetable oil or melted coconut oil Provides moist crumb.
  • 1 tsp vanilla extract
Add-ins
  • 1 cup semi-sweet or dark chocolate chips Divided.
  • 1 cup fresh or frozen cranberries If frozen, do not thaw.
  • 2 tbsp coarse sugar Optional: for sprinkling on tops.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease wells lightly.
  2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly blended and clump-free.
  3. In a separate bowl, beat the eggs lightly, then whisk in the buttermilk, oil, and vanilla until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently with a spatula until mostly combined.
  5. Fold in 3/4 cup of the chocolate chips and the cranberries.
  6. 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.
Baking
  1. 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.
Cooling
  1. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use fresh ingredients for best lift. If substituting frozen cranberries, toss them in a little flour to reduce sinking. Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze up to 3 months.