2 cups (250g) all-purpose flour
1 cup (200g) brown sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (115g) melted butter
2 large eggs
¾ cup (180ml) milk
1 tsp vanilla extract
1 cup fresh or dried cranberries
1 cup chocolate chunks or chocolate chips
Powdered sugar for dusting (optional)
Instructions
1. Prepare Ingredients
Measure and arrange all ingredients.
Preheat oven to 180°C (350°F).
Line a muffin tray with paper liners.
2. Mix Wet Ingredients
In a large bowl, whisk together:
Melted butter
Eggs
Milk
Vanilla extract
3. Mix Dry Ingredients
In another bowl, combine:
Flour
Brown sugar
Baking powder
Baking soda
Salt
4. Combine Wet and Dry
Gradually fold the dry ingredients into the wet mixture.
Mix just until combined; do not overmix.
5. Add Cranberries and Chocolate
Fold in the cranberries and chocolate chunks gently.
6. Fill Muffin Cups
Spoon the batter into the muffin liners, filling each about ¾ full.
Top with a few extra cranberries and chocolate chunks.
7. Bake
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack.
9. Serve
Dust lightly with powdered sugar if desired.
Serve warm or at room temperature.
Yield: 12 muffins
Baking Time: 20–25 minutes
Temperature: 180°C (350°F)
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