Double-Chocolate Cranberry Muffins

Name: Double-Chocolate Cranberry Muffins
Prep time: 15 min
Total time: 40 min
Yield: 12
Ingredients: 1 1/2 cups Gold Medal™ all-purpose flour; 1/3 cup sugar; 1/4 cup baking cocoa; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 egg, beaten; 1 cup milk; 1/2 cup butter or margarine, melted; 1/2 cup miniature semisweet chocolate chips; 1 package (3 ounces) cream cheese, softened; 1/4 cup vanilla baking chips, melted; 1 tablespoon sugar; 1/3 cup sweetened dried cranberries

2 Ratings

2 Reviews

Prep 15 min
Total 40 min
Servings 12

Bite into these lavish chocolate muffins packed with dried cranberries. Ready in 40 minutes!

By Betty Crocker Kitchens

Updated October 26, 2010

Make With

Gold Medal Flour

Ingredients

1 1/2 cups Gold Medal™ all-purpose flour
1/3 cup sugar
1/4 cup baking cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
1/2 cup butter or margarine, melted
1/2 cup miniature semisweet chocolate chips
1 package (3 ounces) cream cheese, softened
1/4 cup vanilla baking chips, melted
1 tablespoon sugar
1/3 cup sweetened dried cranberries

Steps

1

Heat oven to 375°. Grease 12 medium muffin cups, 2 3/4x1 1/4 inches, with shortening; or line muffin cups with paper baking cups and spray with cooking spray.
2

Mix flour, 1/3 cup sugar, the cocoa, baking powder and salt in large bowl. Stir in egg, milk, butter and chocolate chips just until blended. Fill muffin cups about 2/3 full.
3

Mix cream cheese, melted baking chips and 1 tablespoon sugar in small bowl until smooth. Stir in cranberries. Drop spoonfuls of cream cheese mixture onto muffin batter, pressing down slightly.
4

Bake 20 to 25 minutes or until muffins are puffed and cream cheese mixture is light golden brown. Remove from pan to wire rack. Cool 15 minutes before serving.