I’m always on the lookout for a dependable muffin recipe I can rely on for busy mornings or a relaxed brunch. These cranberry chocolate chip muffins caught my eye because the tartness of fresh cranberries pairs beautifully with sweet chocolate. I adapted a version I found and added a hint of orange zest for brightness.
If you have picky eaters—my boys aren’t fans of large pieces of berry—I recommend chopping the cranberries finely so the flavor blends into the muffin without the large bursts of tartness. Larger berry pieces look lovely and will intensify the cranberry flavor, so keep that in mind depending on your audience.
These muffins are moist, tender, and easy to make. The orange zest brightens the cranberries while the chocolate chips add a pleasant sweetness. They freeze well, so make an extra batch to keep on hand for quick breakfasts or after-school snacks.
Other muffin variations to try: Strawberry Chocolate Chip Muffins, Cherry Chocolate Chip Muffins, Double Chocolate Chip Muffins.
Chocolate Chip Cranberry Muffins
Author: Kara
Soft, flavorful muffins made with tart cranberries, sweet mini chocolate chips, and a hint of orange zest. Perfect for holiday brunches or simple everyday breakfasts.
Equipment
- Large mixing bowls and a small mixing bowl
- Measuring cups and spoons
- Muffin pan (12-cup)
- Scoop or spoon for portioning batter
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup granulated sugar
- 2 eggs
- 3/4 cup milk
- 1/2 cup vegetable oil
- 1 tsp orange zest
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips or chopped semi‑sweet chocolate
- 1 cup cranberries, coarsely chopped (or finely chopped if preferred)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin pan or line with paper liners.
- In a small bowl, whisk together the flour, baking powder, and salt. Remove about one tablespoon of this dry mixture and set it aside.
- In a large bowl, whisk the sugar and eggs until blended. Add the milk, oil, orange zest, and vanilla, whisking until smooth.
- Gently stir the flour mixture into the wet ingredients just until combined; do not overmix.
- Toss the chopped cranberries with the reserved tablespoon of dry mixture to coat. Fold the cranberries and the chocolate chips into the batter gently.
- Scoop the batter into the prepared muffin pan, filling each cup about two-thirds full.
- Bake at 350°F for about 20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Cranberries are easier to chop when slightly frozen. If you prefer less tartness, use fewer cranberries or increase the chocolate chips. These muffins freeze well—wrap individually and store in a freezer-safe container for up to 3 months.
Nutrition (per muffin)
Calories: 285 kcal • Carbohydrates: 40 g • Protein: 4 g • Fat: 13 g • Sugar: 23 g • Fiber: 1 g
To see all muffin recipes, visit the muffin recipes category.