Cranberry Chocolate Chip Muffins
The tartness of cranberry, combined with rich, sweet chocolate and topped off with a light, powdered sugar glaze. These Cranberry Chocolate Chip Muffins are festive, pretty and so tasty!
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cups fresh cranberries, roughly chopped
- 1 cup granulated sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
- 1/2 cup miniature semisweet chocolate chips
- 1/2 cup powdered sugar
- 4 to 5 teaspoons milk
- 1/4 teaspoon vanilla
Preheat oven to 350°F. Line a 12 cup muffin pan with baking cups or spray with cooking spray.
In a medium bowl, combine flour, baking powder and salt.
Place cranberries in the bowl of a food processor and pulse until coarsely chopped.
In a large bowl, whisk together the buttermilk and eggs, whisk in the oil, sugar, and vanilla. Add flour mixture and mix with a spoon, just until combined. Fold in chopped cranberries and chocolate chips. Mix just until combined.
Spray a 1/3 cup dry measure with cooking spray. Scoop out a scant 1/3 cup of batter to fill each cup in your muffin pan. You may need to spray the measuring cup with additional cooking spray if batter begins sticking.
Bake in preheated oven for 22 to 26 minutes or until lightly golden and a toothpick inserted in center comes out clean. Cool for 5 or 10 minutes in pan. When cool enough to handle, remove from pan and cool completely.
Prepare the glaze. In a small bowl mix powdered sugar with vanilla. Add milk until you get the desired consistency. Drizzle over cooled muffins.
Calories: 320kcal | Carbohydrates: 45g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 29mg | Sodium: 83mg | Potassium: 193mg | Fiber: 2g | Sugar: 27g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg