Here’s a quick and easy recipe, if you are still looking for something to add to your Christmas morning breakfast or brunch: Cranberry Chocolate Chip Muffins! Festive and cheery, sweet from the chocolate and tart from the cranberries, just a dusting of sugar at the end before baking to have a crispy topping. They come together in under 20 minutes, and take another 30ish to bake, they are great straight out of the oven.
PS: The ones in the photograph are “over-stuffed” because the muffin liners were so big, so I had to bake them for about 5 minutes longer. If you are using the regular sized muffin liners, then 20-25 minutes should be enough time in the oven.
2 cups all-purpose flour
2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups fresh or frozen cranberries
1 1/4 cups granulated sugar, divided
3/4 cup milk
1/2 cup butter, melted and cooled slightly
1 teaspoon grated orange zest
1 teaspoon vanilla
1/2 cup semisweet chocolate chips (I used mini-chips)
Preheat oven to 375F. Line a muffin tin with liners or spray liberally with cooking spray.
In a food processor fitted with a metal blade, coarsely chop cranberries.
In a medium bowl, combine flour, baking powder and salt. In a large bowl, whisk together 1 cup of the sugar, eggs, milk, melted butter, orange zest and vanilla. Stir in flour mixture, just until combined. Fold in chopped cranberries and chocolate chips. Do not overmix. Spoon batter into prepared muffin cups. Sprinkle evenly with remaining sugar.
Bake in preheated oven for 20 to 24 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.