Chocolate Chip Cranberry Muffins
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This Chocolate Chip Cranberry Muffins recipe was inspired by a discovery I made at Costco a few years ago. While browsing the bakery section, I stumbled upon their Cranberry Orange Chocolate Chip Muffins and, of course, had to try them. One bite and I was hooked! The tangy orange, tart cranberries, and sweet chocolate chips created a flavor combination I’d never experienced before — and I was in muffin heaven.
Naturally, I went back to Costco to get more of these heavenly muffins, only to find that they were gone. I assumed they were seasonal, but to my disappointment, I’ve never seen them return. Every year, as Thanksgiving approaches, I think about those muffins and wish I could have them again. This year, I decided to take matters into my own hands and recreate them at home.
I found a recipe on Recipezaar.com that came close to capturing that magical combination of flavors. While they aren’t a perfect match for the Costco version, they’re still delicious enough to curb my cravings and bring back memories of those muffins.
The batter for this recipe is a bit runny — but don’t worry, that’s normal! I fill the 12 muffin cups all the way to the brim, and they bake up beautifully. These muffins have officially become my homemade stand-in for those elusive Costco muffins, and they never fail to bring a little taste of muffin heaven to my kitchen.
Ingredients for Chocolate Chip Cranberry Muffins
- FLOUR
- BAKING POWDER
- SALT
- FRESH CRANBERRIES
- GRANULATED SUGAR
- LARGE EGGS
- LOW-FAT MILK
- VEGETABLE OIL
- ORANGE ZEST
- VANILLA
- MINIATURE SEMISWEET CHOCOLATE CHIPS
Instructions for Chocolate Cranberry Muffins
Preheat your oven to 350°F (175°C). While the oven is heating, prepare a 12-cup muffin tin by either greasing it with cooking spray or lining it with paper muffin liners.
In a medium mixing bowl, combine the flour, baking powder, and salt. Whisk them together to evenly distribute the leavening agents and set aside.
Place the fresh cranberries in a food processor fitted with a metal blade. Pulse them a few times until the cranberries are coarsely chopped. Be careful not to over-process them into a paste — you want small, visible cranberry pieces in every muffin. Set aside.
In a large mixing bowl, whisk together the sugar, eggs, milk, oil, orange zest, and vanilla extract. Whisk until the mixture is smooth and well combined.
Gradually add the dry ingredients (flour mixture) to the wet ingredients. Stir gently until just combined. Be careful not to overmix — the batter should be slightly lumpy. Overmixing will make the muffins dense instead of soft and fluffy.
Fold in the chopped cranberries and chocolate chips using a spatula. Again, avoid overmixing — fold just until the cranberries and chocolate chips are evenly distributed throughout the batter.
Fill the Muffin Cups
Spoon the batter evenly into the prepared muffin cups. Fill each cup to the brim to achieve tall, bakery-style muffins. The batter may seem runny, but don’t worry — it bakes up perfectly.
Place the muffin tin in the preheated oven and bake for 20 minutes or until the muffins are puffed and a toothpick inserted into the center comes out clean. Baking times may vary slightly depending on your oven.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. After that, transfer them to a wire rack to cool completely. Serve them warm or at room temperature for a delicious breakfast, snack, or holiday treat!
These Chocolate Chip Cranberry Muffins are soft, flavorful, and bursting with tart cranberries, zesty orange, and sweet chocolate in every bite. Perfect for holiday mornings, brunches, or as a sweet homemade gift!
Frequently Asked Questions
Can I use dried cranberries instead of fresh cranberries?
Yes, you can! However, fresh cranberries add a tart, juicy burst of flavor that dried cranberries can’t quite replicate. If you use dried cranberries, you may want to soak them in warm water or orange juice for 10-15 minutes to plump them up. Drain them well before adding them to the batter.
Can I use frozen cranberries?
Absolutely! Frozen cranberries work just as well as fresh ones. No need to thaw them — just chop them while frozen and fold them into the batter. This helps prevent the berries from bleeding into the batter and turning it pink.
Can I make mini muffins instead of regular-sized muffins?
Yes, you can! To make mini muffins, spoon the batter into mini muffin tins. Bake at 350°F for about 10-12 minutes or until a toothpick inserted in the center comes out clean. Keep an eye on them, as they bake faster than regular-sized muffins.
Can I make these muffins gluten-free?
Yes, you can substitute 1:1 gluten-free flour for the all-purpose flour. Look for a gluten-free baking blend that contains xanthan gum, as it helps maintain the structure of the muffins.
Can I freeze these muffins?
Yes! These muffins freeze beautifully. Once they’ve cooled completely, place them in an airtight container or freezer-safe bag. They’ll stay fresh for up to 3 months. To reheat, let them thaw at room temperature or microwave for 20-30 seconds for a fresh-from-the-oven taste.
How do I store these muffins?
Store the muffins in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days. If you’d like to keep them fresh longer, freeze them and reheat as needed.
Can I add nuts or other mix-ins?
Yes! These muffins are very versatile. Consider adding chopped walnuts, pecans, or almonds for extra crunch. You can also experiment with white chocolate chips, dried fruit, or shredded coconut for new flavor variations.
FOR MORE RECIPES LIKE THIS, TRY:
Chocolate Chip Cranberry Muffins
Real Mom Kitchen
Equipment
Ingredients
- 2 cups flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 ½ cups fresh cranberries
- 1 cup granulated sugar
- 2 eggs
- ¾ cup low-fat milk
- ½ cup vegetable oil
- 1 tsp grated orange zest
- 1 tsp vanilla
- ½ cup miniature semisweet chocolate chips
Instructions
- Preheat oven to 350°F.
- In a medium bowl, combine flour, baking powder and salt.
- In a food processor fitted with a metal blade, coarsely chop cranberries.
- In a large bowl, whisk together the sugar, eggs, milk, oil, orange zest and vanilla. Stir in flour mixture, just until combined. Fold in chopped cranberries and chocolate chips. Do not over mix.
- Spoon batter into greased or lined (with paper liners) muffin cups.
- Bake in preheated oven for 20 minutes or until puffed, golden and a tester inserted into center comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and let cool completely on rack.
Nutrition
