
Chocolate Brownie Cranberry Muffins
Ingredients
- ¾ cunsalted butter
melted
- 1 ¼ cgranulated sugar
- 1 ½ tspvanilla extract
- 3 largeeggs
- ¾ call purpose flour
- ½ ccocoa baking powder
- ½ tspbaking powder
- ½ tspsalt
- 1 cchocolate chips
- 1 ½ cdried cranberries
Directions
- 1
Preheat oven to 350 degrees F. Line your muffin pan with 12 muffin liners. Set aside.
- 2
In a large bowl, combine the butter, sugar and vanilla. Add eggs and beat everything together until creamy.
- 3
In another bowl, whisk together the flour, cocoa powder, baking powder and salt.
- 4
Add the dry ingredients to the wet ingredients while mixing, a little at a time. Beat mixture until well combined.
- 5
Stir in the chocolate chips and the dried cranberries.
- 6
Divide batter between liners, filling them about 3/4 full.
- 7
Bake for 14-16 minutes or until a toothpick inserted into the center of the muffins comes out with moist crumbs.
- 8
Transfer to a wire rack and let cool for 10 minutes before removing from pan.
- 9
Allow muffins to cool completely on a wire rack.

Chocolate Brownie Cranberry Muffins
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About this Recipe
These chocolate brownie cranberry muffins combine the best of both worlds - rich, fudgy brownie texture with pops of sweet-tart dried cranberries. Loaded with chocolate chips and ready in just 24 minutes, they're perfect for holiday brunches, gift giving, or anytime you crave a chocolatey treat. The cranberries add a festive touch and balance the sweetness of the chocolate. Dense, moist, and utterly irresistible.






