Bakery Style Cranberry Chocolate Chip Muffins – a delicious recipe with flour, baking powder, salt, eggs, milk, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400.
2
Line muffin pan with paper liners.
3
Whisk flour, baking powder and salt in a large bowl.
4
Whisk eggs, milk, sugar, melted butter and vanilla extract in another bowl.
5
Add wet ingredients to dry ingredients. mix just until the dry ingredients are moistened.
6
Stir in the chocolate and cranberries.
7
Divide among muffin cups.
8
Top with cinnamon sugar and/or sanding sugar.
9
Bake until a toothpick inserted into the center comes out clean. This can potentially be as little as 15 minutes for small muffins, up to 30 minutes for jumbo muffins with frozen cranberries.
10
Let cool slightly, then cool completely on a rack. Best served the day they are baked, but freeze well also.
851
kcal
Calories
40
g
Fat
106
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 2 eggs, and more.
Yes, Bakery Style Cranberry Chocolate Chip Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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