Muffins are the ultimate comfort food for me. I’m most likely to reach for one when I want to break out of my usual breakfast routine (granola with berries or dried fruit). Muffins are an especially nice way to begin a new week! Cinnamon adds warmth to these vanilla muffins, which are brimming with ruby-red dried cranberries and gooey chocolate chips.
This is my first time pairing chocolate with cranberry, and I was pleasantly surprised by the result – I love the balance of sweet and tart. I’m sharing this recipe as part of November’s Chocolate Party; scroll down below the recipe to see more chocolate and cranberry treats.
Chocolate Chip & Cranberry Muffins
1 3/4 cups flour
1/3 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
2/3 cup low-fat buttermilk
2 Tbsp plain nonfat yogurt
2 Tbsp vegetable oil
1 large egg, lightly beaten
1 tsp vanilla extract
1/4 cup dried cranberries, chopped
1/4 cup semisweet chocolate chips
2 Tbsp cranberries
2 Tbsp semisweet chocolate chips
Preheat oven to 375°F and line a 12-cup standard muffin pan with baking cups; coat baking cups with cooking spray. Whisk together flour, sugar, baking powder, baking soda, and cinnamon in a large bowl; make a well in the center of the mixture. Combine buttermilk, yogurt, vegetable oil, egg, and vanilla in a medium bowl; add to flour mixture and stir just until combined. Fold in cranberries and chocolate chips.
Fill each baking cup 2/3 full of batter, then sprinkle evenly with cranberries and chocolate chips. Bake for 15 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan on a wire rack for 2 minutes before removing from pan to serve warm or cool completely. Store leftover muffins in an airtight container at room temperature up to 2 days.
Yield – 12 muffins (serving size: 1 muffin)
Calories – 170
Carbs – 28