Chocolate Cranberry Muffins

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I love making muffins to have on hand for Max to grab in the morning; I don't always have a batch ready to go, but I try. These Chocolate Cranberry Muffins are perfect, because he thinks he's getting away with something because they look like chocolate cake, but I know he's getting at least a little protein and fiber in the morning, thanks to the oatmeal in this recipe.

You could totally substitute fresh cranberries for this recipe, if you're lucky enough to have access to them!

Chocolate Cranberry Muffins Ingredients

• 1 cup a/p flour
• 2 tsp cinnamon
• 1 cup large rolled oats
• 1/3 cup cocoa powder
• 1 tbsp baking powder
• Pinch salt
• 2 large eggs, room temperature
• 1 cup granulated sugar
• 1 cup whole milk
• 1/3 cup vegetable oil
• 1 ½ cup frozen cranberries

Chocolate Cranberry Muffins Process

Line a muffin tin with paper liners and set aside.

Preheat oven to 350 degrees F.

In a medium-sized bowl, sift together all dry ingredients: flour, cinnamon, oats, cocoa powder, baking powder and salt.

In a large bowl, whisk together eggs and sugar until creamy.

Add milk and vegetable oil into egg mixture and mix.

Slowly add dry ingredients into wet ingredients and mix until all ingredients are well-combined.

Fold frozen cranberries into the muffin batter.

Scoop muffin batter into each section of the muffin tin, filling up each cavity.

Bake for 25 to 30 minutes. Cool and serve.

Can't get enough cranberries? Also be sure to check out my favorite White Cheddar Cranberry Dip recipe!

Chocolate Cranberry Muffins

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

These yummy chocolate muffins feature the delicious zing of cranberries!

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Ingredients

• 1 cup a/p flour
• 2 tsp cinnamon
• 1 cup large rolled oats
• 1/3 cup cocoa powder
• 1 tbsp baking powder
• Pinch salt
• 2 large eggs, room temperature
• 1 cup granulated sugar
• 1 cup whole milk
• 1/3 cup vegetable oil
• 1 ½ cup frozen cranberries

Instructions

1. Line a muffin tin with paper liners and set aside.
2. Preheat oven to 350 degrees F.
3. In a medium-sized bowl, sift together all dry ingredients: flour, cinnamon, oats, cocoa powder, baking powder and salt.
4. In a large bowl, whisk together eggs and sugar until creamy.
5. Add milk and vegetable oil into egg mixture and mix.
6. Slowly add dry ingredients into wet ingredients and mix until all ingredients are well-combined.
7. Fold frozen cranberries into the muffin batter.
8. Scoop muffin batter into each section of the muffin tin, filling up each cavitiy.
9. Bake for 25 to 30 minutes. Cool and serve.