Breakfast for 18

Chocolate Cranberry Muffins

Name: Chocolate Cranberry Muffins
Total time: 30 min
Yield: 18 servings
Cuisine: American
Ingredients: 2 1/2 cups all purpose flour; 2 1/2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp kosher salt; 1 tsp ground cinnamon; 1 cup granulated sugar; 2 large eggs; 1/2 cup canola oil; 2/3 cup full-fat greek yogurt; 2 tsp vanilla extract

These muffins mix cranberries and chocolate chips into a buttermilk batter before baking until risen and set.

$0.08per serving $

30 minstart to table

18servings

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Ingredients

2 1/2 cups all purpose flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1 tsp ground cinnamon
1 cup granulated sugar
2 large eggs
1/2 cup canola oil
2/3 cup full-fat greek yogurt
2 tsp vanilla extract

Steps

Heat the oven to 375 F and lightly oil an 18-cup muffin pan.
Whisk flour, baking powder, baking soda, salt, cinnamon, and sugar in a large bowl.
Whisk eggs, canola oil, buttermilk, yogurt, and vanilla in a separate bowl.
Stir the wet mixture into the dry mixture just until combined.
Fold in the cranberries and chocolate chips, then divide the batter among the muffin cups.
Sprinkle with decorative sugar if using and bake for 18 to 20 minutes, until the tops are set.

Main ingredient on sale this week? See what to make with eggs on sale.