Prep 10 mins
Cook 30 mins
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.
- 2 cups flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 2 eggs
- 1 cup milk
- 2⁄3 cup brown sugar, packed
- 1⁄2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 3⁄4 cup semi-sweet chocolate chips
- 3⁄4 cup cranberries (chopped, fresh or frozen)
- 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.