Cranberry Dark Chocolate Muffins. And these Cranberry Dark Chocolate Muffins are a perfect example of exactly what I like to be prepared for. If you've never tried the method outlined in this recipe, which involves baking the muffins initially at a rather high temperature, then finishing them at a more traditional temperature, I. Delicious bakery-style pumpkin muffins are made even more fabulous with the addition of crunchy pumpkin seeds, sweet dried cranberries and rich dark chocolate. Cranberry Dark Chocolate Muffins

You can have Cranberry Dark Chocolate Muffins using 12 ingredients and 12 steps. Here is how you cook that.

Ingredients of Cranberry Dark Chocolate Muffins
  1. It’s 1/3 cup (80 ml) of coconut oil, melted.
  2. You need 1/3 cup (80 ml) of beet sugar.
  3. Prepare 1 Tbsp of stevia.
  4. Prepare 2 of eggs, room temperature.
  5. Prepare 1 cup (240 ml) of whole wheat flour.
  6. It’s 1/2 cup (120 ml) of cacao powder.
  7. Prepare 1 Tbsp of flax meal.
  8. Prepare 11/2 tsp of baking powder.
  9. You need 1 cup (240 ml) of warm milk.
  10. It’s 2-4 Tbsp of hot water.
  11. It’s 1/2 cup (120 ml) of fresh cranberries, halved.
  12. You need 1/4 cup (60 ml) of dark chocolate, chunks.

This time it's a quick dessert! Chocolate and cranberries - who would have known this was a mix made in heaven???!! Combine dusted cranberries and dark chocolate chips with the mix. Let cool and separate from muffin pan.

Cranberry Dark Chocolate Muffins instructions

  1. Grease your muffin tin..

  2. Place coconut oil, sugar and stevia in a mixing bowl. Mix well..

  3. I used beet sugar and stevia for sweetener, but you can substitute 1/2 cup regular sugar..

  4. Add eggs and combine well..

  5. Add flour, cacao powder, flax meal and baking powder. Combine well..

  6. Preheat your oven 340°/170°..

  7. Add milk and mix well. Add hot water one table spoon at a time if needed. It should be a little thinner consistency than pancake batter..

  8. Add chocolate and cranberries. Combine well..

  9. I used this chocolate this time. I love dark chocolate! But you can use your favourite choco chips/chunks..

  10. Spoon the batter into your muffin tin..

  11. Bake about 30 mins. Let them cool 10 mins before removing from the tin..

  12. Enjoy them warm or at room temperature!.

Pumpkin chocolate chip muffins are a favorite morning treat during the Thanksgiving and holiday season. I used dried cranberries instead of chocolate chips to create the illusion of being healthy. I also baked this in a loaf pan instead of a muffin tin because I'm lazy like that. With the combination of cranberries and dark. Your breakfast this winter just got an upgrade with these Cranberry Dark Chocolate Oatmeal Muffins!