Double-Chocolate Cranberry Muffins

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

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

teaspoons baking powder

1/4

teaspoon salt

egg, beaten

cup milk

1/2

cup butter or margarine, melted

1/2

cup miniature semisweet chocolate chips

package (3 ounces) cream cheese, softened

1/4

cup vanilla baking chips, melted

tablespoon sugar

1/3

cup sweetened dried cranberries

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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.