Chocolate Gingerbread Cranberry Lemon Muffins

Name: Chocolate Gingerbread Cranberry Lemon Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 dozen
Ingredients: 2 c ultragrain flour; 1 c dark brown sugar; 1/4 c honey; 2 Tbsp dark molasses; 1 c milk; 3/4 c oil; 2 eggs; 1/4 c dark cocoa powder; 1 Tbsp baking powder; 1 Tbsp cinnamon; 1 tsp ginger; 1/4 tsp allspice, ground; 1/4 tsp nutmeg; 2 Tbsp lemon zest, grated; 1 tsp lemon extract; 1 tsp vanilla; 2 Tbsp ground walnuts; 1 c dried or fresh cranberries; demera sugar for sprinkling

By Tiffany Bannworth
@MissAnubis

These are lovely on a cold, December morning. My boys grab two at a time.

Most recently, we served them as a nighttime treat with from scratch Orange Spice Eggnog.

Rating:

★★★★★ 3 votes5

Comments:

7 Comments

Serves:

3 dozen

Prep:

15 Min

Cook:

20 Min

Ingredients

2 c

ultragrain flour
1 c

dark brown sugar
1/4 c

honey
2 Tbsp

dark molasses
1 c

milk
3/4 c

oil
2

eggs
1/4 c

dark cocoa powder
1 Tbsp

baking powder
1 Tbsp

cinnamon
1 tsp

ginger
1/4 tsp

allspice, ground
1/4 tsp

nutmeg
2 Tbsp

lemon zest, grated
1 tsp

lemon extract
1 tsp

vanilla
2 Tbsp

ground walnuts
1 c

dried or fresh cranberries
·

demera sugar for sprinkling
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How to Make Chocolate Gingerbread Cranberry Lemon Muffins

Step-by-Step

In a mixing bowl, cream sugars and eggs.
Add all liquid ingredients, mix well. Then all dry ingredients, save cranberries. Beat for about 3 minutes.
Fold in cranberries.
Spray cupcake tins with Baker's Joy.
Spoon in batter. Sprinkle heavily with demera sugar.
Bake at 350F for 15-20 minutes.