Cranberry Chocolate Chip Muffins

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Packed with tangy cranberries and gooey chocolate chips, these cranberry chocolate chip muffins are incredibly soft and perfect for any holiday breakfast.

Prep Time 10

Cook Time 25

Total Time 35

Servings dozen muffins

Calories 221kcal

Ingredients

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temperature
1/2 cup Greek yogurt, room temperature
1/2 cup 2% or skim milk, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon kosher salt
1-1/2 cups chopped fresh cranberries
1 cup semisweet chocolate chips

Instructions

Preheat oven to 425F. Line a 12-cup muffin tin with muffin liners and set aside.
In a large bowl, beat butter and sugar until smooth and creamy. Beat in eggs, yogurt, milk, and vanilla until smooth.
In a separate medium bowl, combine flour, baking soda, baking powder, and salt. Fold into liquid mixture until batter is just combined. Fold in cranberries and chocolate chips.
Fill muffin cups to brim with muffin batter and smooth tops. Bake muffins at 425F 5 minutes, then reduce heat to 375F and continue baking an additional 15-20 minutes until a toothpick inserted in center of muffin comes out clean.
Cool muffins 20 minutes in pan, then transfer to a wire cooling rack to cool completely. Enjoy!

Notes

Storing Instructions

Store muffins in an airtight container at room temperature up to 3 days.

Nutrition