It may be January, but I have one last Christmas-y recipe to share. I am a big gingerbread fan (as you could probably already tell from the Gingerbread Bundt Cake I made for my big family Christmas party) but it seems to be something that is only eaten at Christmas, so I have to try and fit in as many different recipes during December as I can. Since I'm such a huge muffin fan I couldn't resist a gingerbread muffin of course. I decided to fill it with dark chocolate and fresh cranberries, one of my favorite combinations. Along with some molasses, spices and a little butter, this blend of flavors packs the perfect punch of flavor that can be enjoyed all winter long.
Cranberry Dark Chocolate Gingerbread Muffins
Adapted from Sweet Phi
- ½ stick (4 tablespoons) butter, melted (I've also replaced 2 tablespoons of butter with 2 tablespoons Greek yogurt and they still turn out great!)
- ½ cup milk
- 2 tablespoons molasses
- 1 egg
- 1 teaspoon vanilla extract
- 1¾ cups flour
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon salt
- ¼ teaspoon all spice
- 1 cup fresh cranberries, finely chopped
- 1/4 cup dark chocolate, finely chopped
Preheat oven to 350 degrees. Line a muffin pan with liners.
In a microwave safe bowl microwave butter for 30 seconds, then remove from microwave and add milk, molasses, egg and vanilla. Whisk until combined, it's ok if there are a few lumps.
In another bowl add all dry ingredients except the cranberries and chocolate. Add wet ingredients to dry and stir a few times, then add the cranberries and chocolate, mixing until everything is just combined, don't over-mix. Spoon batter into muffin liners. Bake for 15-18 minutes, remove from oven and allow to cool.
Yields: I got 10 medium sized muffins