Cranberry Dark Chocolate Gingerbread Muffins

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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. 

Nothing fancy in this recipe, just a lot of nice add in's and spices that can be customized to your tastes. Don't have any fresh cranberries, how about dried cranberries? Or dried cherries for that matter. Try switching out the dark chocolate with some white chocolate, or skip the chocolate + fruit combination and throw in some cinnamon chips. Whatever you like and have on hand. That's what I love so much about muffins, they are so easy to adapt. So go ahead, have some fun!

Cranberry Dark Chocolate Gingerbread Muffins

Adapted from 

Sweet Phi

Ingredients

  • 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

Directions

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