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Chocolate and Cranberry Muffins
Janice Pattie
These muffins are packed full of chocolate, cranberries and pecan nuts. They are quick and easy to make and perfect for holiday entertaining.
3.27
from
30
votes
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Baking
Cuisine
American, British
Servings
18
Calories
291
kcal
Equipment
2 x 12 hole muffin pans
Paper muffin cases
weighing scales
Measuring spoons
Large bowl
measuring jug
Whisk or fork
Sharp knife
chopping board
Scoop
Sieve
Lemon zester or grater
Lemon squeezer
small bowl
Ingredients
50
grams
caster sugar
75
grams
chopped fresh or frozen cranberries
450
grams
plain flour
200
grams
caster sugar
2
teaspoons
ground cinnamon
1 1/2
teaspoons
baking powder
1/2
teaspoon
salt
170
grams
butter or margarine
2
eggs
lightly beaten
150
millilitres
natural yogurt
100
millilitres
milk
100
grams
chopped pecans or walnuts
75
grams
chopped chocolate
white, milk or dark
1
tablespoon
grated orange rind
For the topping
85
grams
icing (confectioners) sugar
2
tablespoons
fresh lemon juice
3
tablespoons
dried cranberries
finely chopped
Instructions
50 grams caster sugar,
75 grams chopped fresh or frozen cranberries
Mix the chopped cranberries with the 50g caster sugar, set aside.
450 grams plain flour,
200 grams caster sugar,
2 teaspoons ground cinnamon,
1 1/2 teaspoons baking powder,
1/2 teaspoon salt
In a mixing bowl, combine the flour, cinnamon, baking powder, salt and the 200g caster sugar.
170 grams butter or margarine
Cut in the butter or margarine and rub in with your fingers until it resembles coarse bread crumbs.
75 grams chopped fresh or frozen cranberries,
100 grams chopped pecans or walnuts,
75 grams chopped chocolate,
1 tablespoon grated orange rind
Gently stir in nuts, orange peel, cranberries and chopped chocolate.
150 millilitres natural yogurt,
100 millilitres milk,
2 eggs
Whisk together the eggs with the yogurt and milk and stir into the flour mixture until just moistened, do not over mix.
Fill paper-lined muffin tins two thirds full.
Bake at 190C/180C Fan for 20-25 minutes.
Leave to cool in the muffin pan for 10 minutes then remove to a cooling tray and leave to cool completely.
For the topping
Sift the icing sugar into a bowl
Squeeze the juice from the lemon and gradually add to the icing sugar until it is the consistency of thick cream.
Drizzle the icing (frosting) over the muffins and sprinkle with chopped dried cranberries.
Notes
This recipe will make 18 muffins, however, if you fill the muffin cups a little bit more then you may get fewer but bigger muffins!
Nutrition
Calories:
291
kcal
Carbohydrates:
38
g
Protein:
4
g
Fat:
14
g
Saturated Fat:
7
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
5
g
Trans Fat:
1
g
Cholesterol:
40
mg
Sodium:
147
mg
Potassium:
131
mg
Fiber:
2
g
Sugar:
17
g
Vitamin A:
289
IU
Vitamin C:
2
mg
Calcium:
49
mg
Iron:
2
mg