Sweet Cranberry Pecan Chocolate Muffins Recipe!
This delicious easy muffin recipe is packed with tart cranberries, crunchy pecans and yummy chocolate chips.
Equipment
- 10 cupcake paper liners
- 1 teaspoon
- 1 Cup
- 1 medium bowl
- 1 Wooden spoon or another spoon
- 1 Whisk
- 1 Wire rack optional
- 1 Airtight container
Ingredients
- ¾ cup frozen cranberries partially thawed
- ¼ cup milk
- 1 cup sugar
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon baking powder
- ¼ cup extra virgin olive oil
- ½ cup chocolate chips
- ½ cup chopped pecans
Instructions
- Preheat the oven to 450 degrees. Combine the dry ingredients and the partially thawed cranberries into a medium bowl and combine thoroughly.
- Add the wet ingredients to the dry mixture and whisk all together. Mixing the ingredients just enough until everything is combined. Do not over mix.
- Pour half a cup of mixture into lined muffin cups in tin. Bake in the oven for twelve to fifteen minutes. Inserting a toothpick or fork in the middle and coming out clean to know when done.
- When done baking, to cool muffins, carefully take and place them onto a cooling rack.
Notes
Store your leftover cranberry muffins in an airtight container at room temperature. I found they are best for up to three days after making.