Big Beautiful Muffins with Cranberries and Chocolate

Courtesy of: Green Valley Organics
Rating: 
5
Average: 5 (1 vote)
Servings: 12
Prep: 30 Min
Cook: 20 Min
Total Time: 50 Min

Description

Yogurt to a great way to make muffins because it creates a thick batter that you can generously scoop high in the muffin tin to create a gorgeous puffy muffin. Thinner batters made with milk tend to overflow before they puff. These feature sweet-and-tart cranberries, a secret vitamin C powerhouse, and chocolate. Recipe by Three Many Cooks

Ingredients

  • 3 cups all-purpose flour
  • 3/4 cup light brown sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup dried cranberries, plus a couple of extra for studding the muffins
  • 1 cup chopped white chocolate, plus a little extra for studding the muffins
  • 1 1/2 cups Green Valley Organics Lactose-Free Vanilla Yogurt
  • 2 large eggs
  • 1/2 cup flavorless oil, such as canola

Directions

  1. Adjust oven rack to middle position and heat oven to 375 degrees.
  2. Mix flour, sugar, baking powder, baking soda, and salt in a large bowl; add cranberries and chocolate; toss to combine.
  3. Whisk yogurt, eggs and oil in a medium bowl. Add to dry ingredients and stir with a rubber spatula until just combined.
  4. Spray a 12-cup muffin tin (with cups of 1/2 cup capacity) with vegetable cooking spray.
  5. Use a large ice cream scoop to divide batter evenly among the cups; stud muffin batter tops with additional cranberries and chocolate.
  6. Bake until muffins are golden brown, about 20 minutes. Set on a wire rack to cool slightly, just a few minutes. Remove muffins from tin and serve warm.