The minute fresh cranberries appear in stores, I buy bags of them to keep in my freezer. Some might call it hoarding. I prefer to call it “being prepared.” And these cranberry dark chocolate muffins are a perfect example of exactly what I like to be prepared for.
They’re the perfect combination of sweet and tart, and make a great snack or breakfast on the go. I can’t think of a single good reason not to enjoy them year round. So hurry out and grab a few extra bags of fresh cranberries to stash in the freezer, because you’re going to want to make these more than once. And if the urge strikes in the middle of May, you’ll be so glad you have those cranberries!
If you’ve never tried the method outlined in this recipe, which involves baking the muffins initially at a rather high temperature, then finishing them at a more traditional temperature, I highly recommend giving it a whirl. It results in some really nice, high muffin tops!