Another Thanksgiving in the books!
John and I hosted my parents for the second year in a row, and it was so much fun to cook all day while my parents played with Lily. John cooked the turkey on the Big Green Egg, which not only freed up much-needed room in the oven, but also yielded a juicy and slightly smoked turkey.
After making and enjoying a bunch of gobbler sandwiches, we still had a bunch of leftover fresh whole berry cranberry sauce (amongst other dishes) to use up. I’ve been stirring it into oatmeal and yogurt, eating it straight off the spoon with peanut butter, and – of course – in these muffins.
Tart-sweet cranberry sauce teams up with rich dark chocolate chips in a 100% whole wheat muffin batter. The muffins are tender, moist, and dessert-worthy without a ton of added sugar.
If you have leftover cranberry sauce, these muffins are the perfect treat to bake!
Chocolate Chip Cranberry Yogurt Muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Keywords: bake bread breakfast dessert snack cranberries chocolate Christmas Thanksgiving fall winter
Ingredients (12 muffins)
- 2 cups whole wheat pastry flour
- 1/4 cup unrefined sugar, such as evaporated cane juice
- 2 Tbsp packed light brown sugar
- 1 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 large eggs, preferably organic
- 2 (5.3 oz) containers Chobani Oats Cranberry (Greek yogurt with steel-cut oats and cranberries)
- 6 Tbsp low fat milk, preferably organic
- 1/4 cup neutral-flavored oil, such as safflower oil
- 1 tsp pure vanilla extract
- 3/4 cup dark chocolate chips
- 12 tsp leftover fresh whole berry cranberry sauce
Preheat oven to 375°F. Lightly grease or line a 12 cup muffin tin.
In a medium mixing bowl, sift together the flour, both sugars, baking soda, cinnamon, and salt.
In a large mixing bowl, whisk together the eggs, yogurt, milk, oil, and vanilla extract until well combined.
Pour the dry ingredients into the wet and stir just until combined. Fold in the chocolate chips.
Evenly divide the batter amongst the prepared muffin cups. Spoon 1 teaspoon of cranberry sauce into the center of each filled muffin cup.
Bake for 15-17 minutes, or until the muffins are golden brown and a wooden tester inserted into the center of a muffin (not through the cranberry sauce) comes out clean.
Best when eaten warm from the oven.