Back to the Cutting Board
Double Chocolate Cranberry Gingerbread Muffins
adapted from Bed and Breakfast Cookbook by Pamela Lanier
Dessert | Servings: 18
Prep time: 20 min | Cook time: 20 min | Total time: 40 min
- 1/2 cup butter
- 1.5 oz. semisweet or bittersweet chocolate (chips are fine)
- 1 cup dark brown sugar
- 2 1/4 cups flour*
- 1/4 cup cocoa
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. ground ginger
- 1/4 tsp. nutmeg
- 1 egg
- 1/2 cup molasses
- 1 cup buttermilk**
- 1 1/2 cups cranberries, thawed if frozen, chopped***
- 1/2 cup white chocolate, chips or chunks (optional)
* I used 1 1/4 cup AP flour and 1 cup white whole wheat flour. Regular whole wheat flour should work fine, too. Either way, sift whole wheat flour to make it a bit finer or you could use whole wheat pastry flour instead.
** If you don’t have buttermilk (I almost never do), just add 1 tbsp. of white vinegar to a cup of regular milk and let sit out for about 10 minutes.
*** I just chop the very large ones because I like biting into whole cranberries.
- Preheat oven to 350 degrees (F). Fill muffin pans with 18 cupcake liners.*
*Note: I usually don’t bother with liners, but I would recommend them here because even in very well greased muffin tins, if there are any chocolate or cranberries on the bottom/sides of the muffin, it will stick to the pan.
- In a small sauce pan, melt butter and semi/bittersweet chocolate over low heat. Alternately, you can melt in the microwave in 30 second bursts. Remove from heat and let cool slightly.
- Combine brown sugar, flour, cocoa, soda, salt and spices in a bowl.
- In a separate bowl, mix the egg, molasses, and milk. Stir in the melted chocolate.
- Add the wet ingredients to the dry and stir until just blended. Carefully fold in the cranberries and white chocolate.
- Fill each muffin cup about 2/3 – 3/4 full. DO NOT overfill because larger muffins will fall apart more easily. An ice cream scoop works really well for this. Bake for 15-20 minutes or until a toothpick comes out clean. Cool in pan for a few minutes and then transfer each muffin to a wire rack to finish cooling.