Muffins are easy to make and you can pack them full of delicious things. Chocolate and Cranberry Muffins also make good gifts and are always appreciated at bake sales and Christmas Fairs.
I love cranberries, they have such a sharp fruity flavour that cuts through the sweetness of the other ingredients. Cranberries are part of the heather family and are related to blueberries. They are higher in antioxidants than other fruits and berries. Although cranberries are also lower in sugar than other berries, they have a very sharp flavour when raw. This means that to make them palatable sugar is usually added. to recipes.
Can I use frozen cranberries for the Chocolate and Cranberry Muffins?
You can use fresh or frozen cranberries. If you use frozen cranberries just add them toem to the mixture frozen because if you defrost them first, they will be too wet and lose all their texture.
Can I use dried cranberries?
You can substitute dried cranberries in this recipe. However, the muffins will have less moisture and sweeter. I find that the sharpness of fresh or frozen cranberries really offsets the sweet chocolate and rich taste of the nuts.
The smooth creamy taste of chocolate is hard to beat and is a classic ingredient for all kinds of cakes and bakes.
What kind of chocolate should I use in the muffins?
I use dark (semi-sweet) chocolate because that is the kind of chocolate I like to eat. You can use milk chocolate or white chocolate.
I would recommend buying the chocolate in a bar and chopping it into chunks with a sharp knife. The chocolate you buy in a bar is usually better quality than the chocolate in chocolate chips. However, if you are short of time, chocolate chips will make excellent muffins.
Pecans are probably my favourite nuts for baking. you’ll find them in my Rhubarb and Pecan Muffin recipe too.
In this recipe you can choose the nuts that you like best, If you are not using pecans then I would recommend walnuts, almonds or hazelnuts because they have a rich taste.
If you or any of your family are allergic to nuts then simply leave them out.
How to make Chocolate and Cranberry Muffins
Chop the cranberries and mix with the caster sugar in a bowl, set aside. If using frozen cranberries, mis with sugar just before adding to the muffin mix.
In a mixing bowl, combine the flour, cinnamon, baking powder, salt and the caster sugar.Cutt in the butter or margarine with a knife and rub in until it resembles coarse bread crumbs.
Combine the eggs with the milk and stir into the flour mixture until just moistened, do not over mix.
Gently fold in the chopped nuts, orange zest, cranberries and chopped chocolate until just combined.
Use an ice cream scoop to fill paper-lined muffin tins two thirds full.
Then bake at 190C for 20 to 25 minutes.
Leave the muffins in the tin for about 5 minutes, then remove them to a cooling rack and leave until completely cold. Store in an airtight tin or box.
Can you freeze Chocolate and Cranberry Muffins?
These muffins freeze really well. Once they are completely cooled, pack in freezer-proof boxes or bags. To serve simply take out as many as you need and thaw on a cooling rack for about 2 hours covered with a clean tea towel.
More Cranberry Bakes from Farmersgirl Kitchen
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Brie and Cranberry Tear and Share Bread is the perfect festive centrepiece from Fab Food 4 All
Christmas Bliss Balls are a healthy alternative to chocolate and sweets including Cranberry, Pistachio, Coconut and Salted Caramel flavours from Tin & Thyme.
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Chocolate and Cranberry Muffins
- 50 g chopped fresh or frozen cranberries
- 50 g caster sugar
- 200 g caster sugar
- 450 g plain flour
- 2 tsp ground cinnamon
- 1 1/2 tablespoons baking powder
- 1/2 tsp salt
- 170 g butter or margarine
- 2 eggs lightly beaten
- 250 ml milk
- 100 g chopped pecans or walnuts
- 50 g chopped chocolate white, milk or dark
- 1 tbsp grated orange rind
- Mix the chopped cranberries with the 50g caster sugar, set aside.
- In a mixing bowl, combine the flour, cinnamon, baking powder, salt and the 200g caster sugar.
- Cut in the butter or margarine and rub in until it resembles coarse bread crumbs.
- Combine the eggs with the milk and stir into the flour mixture until just moistened, do not over mix.
- Gently fold in nuts, orange peel, cranberries and chopped chocolate.
- Fill paper-lined muffin tins two thirds full.
- Bake at 190C for 20-25 minutes.