• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Grumpy's Honeybunch
  • HoneyB's Kitchen
  • Recipes
    • Breakfast
    • Lunch Recipes
    • Dinner
    • Dessert Recipes
    • Low Carb Keto Recipes
  • Disclosure & Privacy Policy
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Meal Plans
  • Shop
  • Contact
  • Videos
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Meal Plans
    • Shop
    • Contact
    • Videos
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Muffin Recipes

    Cranberry Chocolate Chip Muffins

    Published: Dec 3, 2022 Last updated: Dec 3, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

    Sharing is caring!

    93 shares
    • Facebook
    • Twitter
    Delicious, sweet and tart, these Cranberry Muffins are full of fresh cranberries and chocolate chips. A perfectly portable breakfast or snack!
    Featured image for Cranberry Chocolate Chip Muffins recipe.
    Pin image for Cranberry Orange Chip Muffins.

    These Cranberry Chocolate Chip Muffins are a moist and delicious packed with tart fresh cranberries, semi sweet chocolate chips, and a hint of orange flavor.

    Cranberry chocolate chip Muffins with chocolate and orange on a white plate.
    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 💭 Tips
    • 📖 Variations
    • 📚 Related Recipes
    • 📖 Recipe
    • 💬 Comments

    ❤️ Why you'll love it

    Ready in 30 minutes: Cranberry Chip Muffins are ready in under 30 minutes and can be enjoyed warm straight from the oven.

    Fresh cranberries: this muffin makes great use of fresh cranberries adding moisture and tartness to a sweet muffin.

    On the go breakfast: A perfect breakfast on the go, or afternoon snack.

    Ingredients for muffins measured out in respective bowls.

    🥘 Ingredients

    Fresh Cranberries: For best results use fresh cranberries. Frozen cranberries can be substituted but should used frozen and not thawed.

    Orange Zest: I love fresh orange zest, but you can substitute dried in place of it. While this is an optional ingredient, I love the combination of cranberry and orange with chocolate!

    Semi-sweet chocolate chips: theses offer a sweet chocolate contrast that pairs perfectly with orange flavor and tart cranberries.

    All purpose flour: makes up the structure of the muffins.

    Granulated sugar: sweetens the muffins and is part of the structure of the muffin.

    Baking powder: the agent that activates the rise of the muffin.

    Salt: to balaance out the flavors.

    Milk: to add moisture and bring the dry ingredients together. I used almond milk but you can use any dairy or non dairy milk.

    Butter: adds fat, flavor, and moisture to the muffins. Can substitute with margarine or vegetable oil

    Scooping muffin batter in a tin.

    🔪 Instructions

    1. Preheat the oven to 400°F. In a large bowl, combine flour, sugar, baking powder, salt, and grated orange rind (if using).
    2. Make a well in the center of the flour mixture. Stir in the cranberries and chocolate chips.
    3. In a large measuring cup, whisk together the almond milk, butter, vanilla extract, and egg. Add the egg mixture into the flour mixture, stirring just until the flour has been incorporated.
    4. Scoop the batter evenly into 12 muffin cups coated with cooking spray.
    5. Bake for 18 minutes or until a toothpick inserted into the center of the muffin comes out clean.
    6. Remove muffins from pan immediately and place on a wire rack. Store muffins at room temperature for 2 days, or freeze up to 3 months.
    Muffin batter in scooped into non-stick paper liner liner in a muffin pan.

    🥄 Equipment

    12 cup muffin pan

    Cupcake wrappers: I love these non-stick cupcake liners.

    Mixing bowl: you will need one large bowl.

    Dry measure cups and spoons: to measure dry ingredients

    Large liquid measuring cup: for the wet ingredients

    Wooden spoon: for mixing the ingredients together.

    Rubber scraper: to scrape the bowl.

    Citrus zester: to remove zest from the orange.

    Baked Orange Cranberry muffins on a white tray.

    🥫Storage

    Room temperature: store muffins in an airtight container on the counter up to 4 days.

    Freeze: store in an airtight freezer safe container up to 3 months.

    Reheat: if desired, heat thawed muffins in microwave until warm.

    💭 Tips

    • Be sure the butter is melted, but not hot.
    • Similar to biscuits, don't want to overwork the batter. Stir only just until the dry ingredients have combined into the muffin batter.
    • Use a food chopper to chop the cranberries. This releases the liquid from them and will chop them into smaller pieces. My favorite food chopper is this one!
    • Gently fold the cranberries and chocolate into the batter. Only a few motions should be needed to do so.
    One Cranberry Muffin cut in half on a white plate.

    📖 Variations

    • Substitute lemon zest for orange.
    • Make mini-sized muffins!
    • Use white chocolate chips in place of semi-sweet chocolate chips.
    • Substitute dried cranberries for the fresh.
    • Stir in ½ cup of your favorite nuts. We love pecans and macadamias in this cranberry muffin!
    • Fancy the muffin up a bit and make a glaze with ½ cup of confectioners sugar and 1 tablespoon of orange juice (more juice to thin as desired) then drizzle the glaze over top of the hot muffin. The glaze will soak in a little and infuse with more orange flavor!
    Cranberry Muffins Pinnable Image.

    📚 Related Recipes

    Almond Joy Muffins are sweet, moist, and delicious. With coconut milk in the batter, the crumb is extra tender and the coconut flavor comes through just enough but not overly strong.

    Rhubarb Crumb Muffins make use of the best of the spring crop of rhubarb with a delicious sweet crumb topping.

    These Banana Walnut Muffins with Maple Icing make great use of overripe bananas!

    You will want to try these Coconut Cranberry Muffins!


    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Featured image for Cranberry Chocolate Chip Muffins recipe.

    Cranberry Chocolate Chip Muffins

    Shelby Law Ruttan
    Delicious, sweet and tart, these Cranberry Muffins are full of fresh cranberries and chocolate chips. A perfectly portable breakfast or snack!
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 mins
    Cook Time 18 mins
    Total Time 28 mins
    Course Breakfast & Brunch
    Cuisine American
    Servings 12
    Calories 203 kcal

    Equipment

    • Muffin pan
    • Large bowl
    • Large glass measure
    • Wooden spoon
    • Rubber scraper

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 2 cups all-purpose flour
    • ⅔ cup sugar
    • 2 teaspoons baking powder
    • ¼ teaspoon salt
    • 1 cup chopped fresh cranberries
    • ⅔ cup almond milk
    • ¼ cup butter , melted
    • 1 teaspoon grated orange rind , optional
    • ½ teaspoon vanilla extract
    • 1 large egg , lightly beaten
    • ½ cup chocolate chips

    Instructions
     

    • Preheat the oven to 400°F. In a medium bowl, combine the flour, sugar, baking powder, salt, and grated orange rind (if using).
    • Make a well in the center of the flour mixture. Stir in the cranberries and chocolate chips.
    • In a large measuring cup, whisk together the almond milk, butter, vanilla extract, and egg. Add the egg mixture into the flour mixture, stirring just until the flour has been incorporated.
    • Scoop the batter evenly into 12 muffin cups coated with cooking spray.
    • Bake for 18 minutes or until a toothpick inserted into the center of the muffin comes out clean.
    • Remove muffins from pan immediately and place on a wire rack. Store muffins at room temperature for 2 days, or freeze up to 3 months.

    Nutrition

    Serving: 1gCalories: 203kcalCarbohydrates: 33gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 26mgSodium: 174mgPotassium: 58mgFiber: 1gSugar: 16gVitamin A: 146IUVitamin C: 1mgCalcium: 69mgIron: 1mgNet Carbohydrates: 32g
    Keyword Cranberry Chocolate Chip Muffins, Cranberry Muffins with Chocolate and Orange
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    More Muffin Recipes

    • Featured image for Lemon Mascarpone Muffins.
      Lemon Mascarpone Muffins
    • Featured image for banana crumb muffin.
      Best Banana Crumb Muffins
    • Raspberry Muffins - Keto Recipe
    • Featured image lemon cheesecake muffins.
      Lemon Cheesecake Muffins

    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    Comments

    1. Katie's blog

      November 08, 2009 at 6:52 pm

      I am so excited for you! Things are looking up. Don't look down or back - just go forward!! Have a great day and a great run!

      Reply
    2. Laura

      November 07, 2009 at 1:16 am

      I confess "I can run" would not be words of joy to me 😉 but I am very happy for you nonetheless!

      Reply
    3. Cinnamon-Girl Reeni♥

      November 07, 2009 at 1:08 am

      That's great news! I am so happy for you! Making muffins is a good way to celebrate! They look yummy!

      Reply
    4. CookiePie

      November 06, 2009 at 7:30 pm

      YAY!!!! Congrats!!!!!!!

      Reply
    5. Tasty Eats At Home

      November 06, 2009 at 2:42 pm

      CONGRATS! Thats great news to hear. Yummy muffins too!

      Reply
    6. Kathleen

      November 06, 2009 at 7:02 am

      Glad your back. Congrats on the running.Hope the other things work out as well! The muffins look great!

      Reply
    7. Cookin' Canuck

      November 06, 2009 at 4:45 am

      Congratulations on your wonderful news! Strap on those running shoes.

      Reply
    8. teresa

      November 06, 2009 at 4:16 am

      oh to be able to exercise again must be so wonderful! that is a perfect energy booster! and the muffins look like just the thing to accompany that!

      Reply
    9. Helene

      November 06, 2009 at 2:42 am

      So glad to read the news. So happy for you. Those muffins look delicious.

      Reply
    10. Jamie

      November 06, 2009 at 2:26 am

      What great news from your Dr. So glad to hear things are getting better for you. And that you can get back to your running.

      Your muffin looks wonderful.

      Reply
    11. Patsyk

      November 06, 2009 at 1:51 am

      What fabulous news! I'm so happy to hear things are turning around for you! Those muffins look like a great way to celebrate such good news!

      Reply
    12. Mary

      November 06, 2009 at 1:47 am

      Glad you are back...yours is one of my very favorite food blogs!

      Reply
    13. Donalyn

      November 06, 2009 at 1:37 am

      SO glad for your good news - yay! These muffins look pretty darned tasty too 🙂

      Reply
    14. Katy ~

      November 06, 2009 at 12:47 am

      Finally, some good news! YAY

      Reply
    15. noble pig

      November 06, 2009 at 12:25 am

      Good news and zest on...not hard to do with these beautiful muffins.

      Reply
    16. Christine aka Mistress of Cakes

      November 05, 2009 at 10:44 pm

      That is such wonderful news! I am not a runner..unless it's after my little girls lol. Congrats though..I am so glad you are feeling better.

      *hugs*

      Christine

      Reply
    17. Barbara Bakes

      November 05, 2009 at 10:19 pm

      Sorry it's been a tough year! Sounds like the new one will be much better. The muffins sound yummy!

      Reply
    18. Gera @ SweetsFoods

      November 05, 2009 at 10:09 pm

      So glad for you Shelby! Do you want to run with me? And later we enjoy your muffins after the training 🙂

      Cheers!

      Gera

      Reply
    19. Coleen's Recipes

      November 05, 2009 at 9:53 pm

      Ohhhhhhhh, you mean RUN, run. I was thinking "for political office" haha, where did I get THAT? Congratulations on your release to run.....excellent.

      Reply
    « Older Comments

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

    More about me →

    Old Fashioned Peanut Butter Cookies
    Southern Sweet Potato Pie

    Trending Recipes

    • Featured image for keto chicken nuggets.
    • Featured Image for air fryer roast beef.
    • Featured image for hot fireball apple cider.
    • Featured image for crockpot venison stew..
    • Featured image for Mom's Rhubarb Sauce.

    Footer

    ↑ back to top

    About

    About Shelby Law Ruttan

    Privacy Policy

    Terms and Conditions of Use

    Accessibility Statement

    As Featured In:

    Contact Shelby

    Contact

    Work with me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    93 shares