Chocolate Cranberry Peanut Butter Muffins Food

CHOCOLATE CRANBERRY PEANUT BUTTER MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Grease ~ 16 muffin cups (I used a 12 cup and a 6 cup pan)
• In a large bowl, mix flours, oats, sugar, salt and baking powder.
• In a small bowl, mix milk, egg and peanut butter.
• Pour wet ingredients in to the dry ingredients and mix well.
• Fold in chocolate chips and cranberries.
• Spoon in to muffin tins, filling the cups 3/4 full.
• Bake in preheated oven for 15 - 18 minutes until golden brown and a toothpick inserted in the center comes out clean.
• Cool for 5 minutes in the pan before trying to remove from the pan
• Remove and place on a baking rack to cool completely.

CAPPUCCINO MUFFINS WITH CHOCOLATE AND CRANBERRIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
• Gently stir flour, baking powder, baking soda, cocoa powder, salt, chocolate chips, dried cranberries, and orange zest in a bowl until thoroughly combined. Beat butter, white sugar, brown sugar, sour cream, milk, and eggs with an electric mixer on medium speed in a separate large mixing bowl until blended.
• Gently stir flour mixture into the liquid ingredients just until batter is moistened and smooth. Dissolve coffee granules in water in a small bowl and stir coffee mixture into the batter. Spoon batter into prepared muffin cups, filling them about 3/4 full.
• Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of a muffin, 20 to 25 minutes.

DOUBLE-CHOCOLATE CRANBERRY MUFFINS

Steps:

• Heat oven to 375°. Grease 12 medium muffin cups, 2 3/4x1 1/4 inches, with shortening; or line muffin cups with paper baking cups and spray with cooking spray.
• Mix flour, 1/3 cup sugar, the cocoa, baking powder and salt in large bowl. Stir in egg, milk, butter and chocolate chips just until blended. Fill muffin cups about 2/3 full.
• Mix cream cheese, melted baking chips and 1 tablespoon sugar in small bowl until smooth. Stir in cranberries. Drop spoonfuls of cream cheese mixture onto muffin batter, pressing down slightly.
• Bake 20 to 25 minutes or until muffins are puffed and cream cheese mixture is light golden brown. Remove from pan to wire rack. Cool 15 minutes before serving.

CHOCOLATE CHIP CRANBERRY MUFFINS

Steps:

• Preheat oven to 350°F.
• In a medium bowl, combine flour, baking powder and salt.
• In a food processor fitted with a metal blade, coarsely chop cranberries.
• In a large bowl, whisk together the sugar, eggs, milk, oil, orange zest and vanilla. Stir in flour mixture, just until combined. Fold in chopped cranberries and chocolate chips. Do not overmix.
• Spoon batter into greased or lined (with paper liners) muffin cups.
• Bake in preheated oven for 20 minutes or until puffed, golden and a tester inserted into center comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and let cool completely on rack.

CHOCOLATE PEANUT BUTTER MUFFINS RECIPE

Steps:

• Preheat oven to 350°F. Line a 12-count muffin tin with paper liners. Set aside.
• In a medium bowl, whisk the flour, cocoa powder, baking powder, salt, and baking soda together.
• In a large bowl, whisk the yogurt, sugar, oil, milk, and eggs together.
• Add the dry ingredients to the wet ingredients and mix just until incorporated. Fold in the chocolate chips.
• Fill the muffin liners no more than ⅔ full with chocolate batter.
• Spoon an even amount of peanut butter (about ⅔ tablespoon) onto the chocolate batter in each individual muffin well. Use a toothpick to swirl the peanut butter and chocolate batter together.
• Bake the muffins for 20-22 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
• Let the muffins cool for 10 minutes in the tin, then transfer muffins to a cooling rack to cool completely. Serve and enjoy.

CRANBERRY-CARDAMOM MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking soda, baking powder, salt and cardamom. Add cranberries; stir to coat. In a small bowl, combine eggs, sour cream, butter and vanilla; mix well. Add to cranberry mixture; stir just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 15-10 minutes or until muffins test done. Remove from pans; serve warm.

BAKERY STYLE CRANBERRY CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400.
• Line muffin pan with paper liners.
• Whisk flour, baking powder and salt in a large bowl.
• Whisk eggs, milk, sugar, melted butter and vanilla extract in another bowl.
• Add wet ingredients to dry ingredients. mix just until the dry ingredients are moistened.
• Stir in the chocolate and cranberries.
• Divide among muffin cups.
• Top with cinnamon sugar and/or sanding sugar.
• Bake until a toothpick inserted into the center comes out clean. This can potentially be as little as 15 minutes for small muffins, up to 30 minutes for jumbo muffins with frozen cranberries.
• Let cool slightly, then cool completely on a rack. Best served the day they are baked, but freeze well also.