Chocolate Chip Cranberry Yogurt Muffins {Thanksgiving Leftovers Series}

chocolate chip cranberry yogurt muffins

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.

chocolate chip cranberry yogurt 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.

chocolate chip cranberry yogurt muffins

If you have leftover cranberry sauce, these muffins are the perfect treat to bake!

chocolate chip cranberry yogurt muffins



Chocolate Chip Cranberry Yogurt Muffins

by Lauren Zembron

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.

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Mini Buffalo Chicken Meatloaves with Blue Cheese Mashed Potatoes

buffalo chicken meatloaves

Although it’s technically fall for another month, it feels and looks like winter up here in New England. All but a few persistent leaves have fallen to the ground, and the temps are hovering in the 30s and 4os. Brrrrrr.

Comfort food weather is officially here, and this recipe will make you feel all warm & cozy regardless of how cold it is outside.

blue cheese mashed potatoes

First up we have blue cheese mashed potatoes. Creamy, hearty, satisfying, and with just enough blue cheese flavor to compliment its counterpart…

buffalo chicken meatloaves

Mini buffalo chicken meatloaves. Lean white meat chicken stays tender and moist thanks to the addition of shredded carrots and buffalo sauce.

buffalo chicken meatloaves


The classic combination of buffalo wings and blue cheese dressing is updated, lightened, and made a bit more elegant. There’s something about the spicy buffalo sauce & tangy blue cheese that just works well together. If you’re a fan of the flavor duo, you’re going to love this recipe!

buffalo chicken meatloaves


Mini Buffalo Chicken Meatloaves with Blue Cheese Mashed Potatoes

by Lauren Zembron

Prep Time: 15 minutes

Cook Time: 24-28 minutes

Keywords: bake main entree chicken potatoes winter fall

Ingredients (4 servings)

    For the mini buffalo chicken meatloaves

    • 1 lb ground white meat chicken
    • 1/4 cup very finely grated carrot, preferably organic (I used a microplane grater)
    • 1 large egg, preferably organic
    • 1/4 cup unseasoned panko breadcrumbs
    • 1/4 tsp granulated garlic
    • 1 Tbsp worcestershire sauce
    • 1/4 cup all-natural buffalo sauce, (mild, medium, or hot) such as Wing Time, divided use
    • 1/4 tsp Kosher salt
    • 1/4 tsp freshly ground black pepper

    For the blue cheese mashed potatoes

    • 1 lb Yukon gold or red potatoes, scrubbed and cut into 2-inch pieces (I like to keep the skin on)
    • 1/4 cup 2% milk, preferably organic
    • 1 Tbsp butter
    • 1/4 cup plain 2% Greek yogurt
    • 1/4 tsp Kosher salt
    • 1/4 tsp freshly ground black pepper
    • 1/4 cup crumbled blue cheese
    • 1/4 cup thinly sliced green onions


    Preheat oven to 400°F. Line a baking sheet with parchment paper.

    In a large bowl, combine ground chicken, grated carrot, egg, panko breadcrumbs, granulated garlic, worcestershire sauce, 2 Tbsp buffalo sauce, salt, and pepper. Mix gently until ingredients are combined. Overworking the mixture might result in a less-tender meatloaf.

    Divide the meat mixture into 4 equal-sized portions and form each into a small loaf (about 4 inches long and 2 inches wide); place on prepared baking sheet. Evenly divide the remaining 2 Tbsp buffalo sauce over the top of the meatloaves; brush or smooth it over the top of each to create an even layer.

    Bake for 24-28 minutes, or until the meatloaves are done (internal temperature should register 165°F and they will be firm to the touch).

    While the meatloaves bake, prepare the mashed potatoes: Place chopped potatoes in a large saucepan/pot and cover with cold water. Bring water to a boil, reduce heat to simmer, and cook until potatoes are fork-tender, about 15 minutes.

    Drain the potatoes in a colander, then return to the saucepan/pot. Add in the milk, butter, Greek yogurt, salt, and pepper. Mash or whip with an electric mixer until desired consistency is reached. Stir in blue cheese and green onions.

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