Big Beautiful Muffins with Cranberries and Chocolate

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


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


  • 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


  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.