Cranberry Orange Muffins with Chocolate Chips

A cranberry choc chip muffin in a muffin case, 2 partially-visible muffins in the background, and Christmas decorations around.

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Cranberry Orange Muffins with Chocolate Chips

Cranberry Orange Muffins with Milk Chocolate Chips, fresh cranberries, orange extract and buttermilk, a last-minute festive bake perfect for breakfast or brunch, afternoon tea or just whenever you crave a bakery-style treat at home. The muffins are incredibly moist and fluffy, big on flavours and super easy to make in just 30 minutes from scratch. A family-favourite sweet treat to enjoy throughout harvest and the festive season.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: International

Servings: muffins

Calories: 142kcal

Author: Daniela Apostol

Ingredients

285 g self-raising flour (10 oz, 2 ⅜ cups)
1 teaspoon baking powder
125 ml freshly-squeezed orange juice (½ cup)
125 ml buttermilk (½ cup)
2 eggs
100 g light brown sugar (½ cup + more for sprinkling on top)
85 ml vegetable oil (⅓ cup)
200 g fresh cranberries (7 oz)
100 g milk chocolate chips (½ cup)
1 teaspoon orange extract

Instructions

Preheat the oven to 190 degrees Celsius (375 Fahrenheit).
In a large mixing bowl, sift the flour, add the light brown sugar and baking powder, and mix well.
Crack the eggs in a jug, add use a fork to beat them well.
Pour in the milk, orange juice, orange extract and oil.
Give everything a good stir.
Combine the wet ingredients with the dry ingredients, add 3 quarters of the cranberries and chocolate chips, and use a spatula to mix until just incorporated.
Line 2 muffin tins with paper cases, and fill each case with batter - I got 16 muffins.
Top each muffins with the remaining cranberries and chocolate chips, and sprinkle some sugar over.
Bake for 20 minutes or until golden and well risen.

Video

Notes

If you use frozen cranberries for this recipe, you don't need to thaw them beforehand, just add them frozen to the batter, and adjust the baking time, it's likely to be a bit longer, just keep an eye on the muffins after 20 minutes.
Don't overmix the batter, a few lumps are fine, overmixing will lead to denser muffins that do not get a good rise. Just combine the ingredients until they are just incorporated.
If you want to freeze the muffins, allow them to cool down completely first, then wrap them individually, then freeze them. Thaw them overnight in the freezer before serving.

Nutrition