December 10th, 2013

Cranberry Dark Chocolate Muffins

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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!

Cranberry Dark Chocolate Muffins

Preparation 15 mins Cook Time 20 mins Total Time 35 mins
Serves 12     adjust servings


  • 3 cups + 1 teaspoon flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon
  • 2 large eggs
  • 3/4 cup white sugar
  • 1/4 cup light brown sugar
  • 1 cup buttermilk
  • 1/2 cup canola or vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup dark or semi-sweet chocolate chips
  • 1 1/2 cups fresh cranberries


  1. Preheat oven to 425 degrees. Spray muffin pan with non-stick spray or line with paper liners.
  2. In a large bowl, whisk together 3 cups flour, baking powder, salt, and cinnamon and nutmeg.
  3. In a medium bowl, whisk together eggs, and both sugars until combined. Mix in buttermilk, oil, and vanilla extract.
  4. Fold wet ingredients into dry ingredients and mix until just combined. Do not over mix.
  5. Toss cranberries with 1 teaspoon flour. Gently fold into batter, along with chocolate chips.
  6. Spoon batter into prepared muffin tins, filling 3/4 full. Bake in preheated oven for 5 minutes. Then reduce oven temperature to 375 and bake for an additional 13-15 minutes, or until tops are lightly golden, and a toothpick inserted in the center comes out clean.
  7. Cool for 10 minutes in pan before removing to wire racks to cool completely.
1 review

Who Dished It Up First: Inspired by Sally’s Baking Addiction



  1. How many muffins does this make? What time/temp do you recommend if I want to make mini loaves instead?

    • It makes 12-16 muffins. I’d say follow the same temp instructions for mini loaves (5 minutes at 425), but add about 10 minutes to the overall baking time. I’ve never tried it though, so you might want to check after 5 extra minutes, and it could take longer than 10, depending on the size of your mini loaf pans.

  2. Heidi Halstead says:

    Danelle – will this recipe work as mini-bread loaves? I’m already thinking ahead to the holidays and I’d like to give this recipe a try, but as mini-loaves for gifts to co-workers. What do you think?

  3. Heidi Halstead says:

    Ooops, oops, oops. I apologize, I already see that you’ve answered this very question in a previous comment. I’m sorry for the duplication. I will give it a try!

    Thanks for all of your awesome recipes.


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