Cranberry Ginger Mule

Have you eaten up all of your leftovers yet?

Cranberry Ginger Mule | CaliGirlCooking.com

I sure hope you at least still have some cranberries left, because you are going to want to make this Cranberry Ginger Mule ASAP. Tart cranberries simmered with vanilla bean and orange liqueur, topped off with a healthy dose of vodka and ginger beer. Does it get any better than that?

It might get better, if you sip on one of these while you’re baking cookies or decorating your Christmas tree, or if you just need a little pick-me-up after a rough day. It’s a cup of holiday cheer, and let’s be honest, there’s no drinking vessel more festive than a shiny copper mug.

Speaking of feeling festive, have you kicked off your holiday season yet? It’s the first weekend of December and, if you’re city is anything like Santa Barbara, the seasonal events are starting in full force. We’ve got our downtown Holiday Parade, Champagne Club, and a few fun holiday pop-ups going on around town this weekend, and after a long week back to the grind, I’m so excited to get even more in the holiday spirit!

Cranberry Ginger Mule | CaliGirlCooking.com

I’m also headed to Quebec next week with my gal pal GoJohannaGo and I cannot wait! We planned the trip this summer, with the mission of finding a super cute, snowy, festive, Christmas light-ed town (something you do NOT find in California.) We were initially looking at small New England towns, but found ourselves being drawn to the quaint, French-centric Canadian town after it kept popping up on our radar. Plus, the strength of the American dollar there makes it super affordable. We’re so excited to go snow shoeing, visit sugar shacks and maybe even dip into a Nordic spa or two. We’re still finalizing our itinerary, so tell me if there’s anywhere we MUST go!

So in anticipation of my travels and all of the fun upcoming holiday events, I’m going to share this Christmas-y Cranberry Ginger Mule with you! The hardest part is making the cranberry puree, and after that everything comes together sooooo easily. You may want to mix up a batch of the vanilla-laced puree and just keep it in your refrigerator for whenever the urge strikes, because I can guarantee it’s going to happen.

I came up with the idea for this Cranberry Ginger Mule when I was trying to think of a way to use up some leftover fresh cranberries I had, but realistically you could even doctor up some cranberry sauce you already have on hand. I simmered my cranberries with the usual sugar and water, plus some vanilla bean seeds and a healthy glug of orange liqueur. Depending on what flavor of cranberries you have, you can either add the vanilla and orange liqueur into what you’ve got, or just use whatever you have! The only thing I would definitely recommend doing is pureeing the cranberries so it blends in nicely and you don’t end up with huge chunks of cranberry in your drink.

Cranberry Ginger Mule | CaliGirlCooking.com

Aside from the cranberry puree, all you’ll need to make this Cranberry Ginger Mule is vodka, ginger beer and, of course, ice! Easy as that. You’ll want to shake the cranberry puree and vodka over the ice in a cocktail shaker so you don’t get any separation, and then just top off your copper mug with a dose of ginger beer.

The vanilla and orange flavors peak through the cranberry, vodka and ginger beer flavors so nicely that you’ll hardly even notice you’re drinking a cocktail. That being said, this cocktail can sneak up on you quickly so proceed with caution. But if you plan on doing any merry-making in the near future, be sure you have a Cranberry Ginger Mule in hand!

Cranberry Ginger Mule | CaliGirlCooking.com

Cranberry Ginger Mule | CaliGirlCooking.com
Print
Cranberry Ginger Mule
Prep Time
30 mins
Total Time
30 mins
 

A holiday spin on the classic mule - cranberry puree with hints of orange and vanilla is mixed with vodka and topped with zesty ginger beer.

Course: Drinks
Servings: 1 cocktail
Author: CaliGirl Cooking
Ingredients
For the cranberry puree:
  • 2 cups fresh cranberries
  • 1 cup water
  • 3 tablespoons granulated sugar
  • 1/2 of a vanilla bean, seeds scraped (Use just the seeds)
  • 1 tablespoon Triple Sec, Cointreau or other orange liqueur
For the cocktail:
  • 2 tablespoons cranberry puree
  • 2 ounces vodka
  • 6 ounces ginger beer
Instructions
  1. First, make the cranberry puree. Combine all puree ingredients in a small saucepan over medium heat. Allow to cook over medium heat until cranberries begin to burst open and take on a somewhat gelatinous quality. Puree cranberry mixture in a blender or with an immersion blender. Set aside to let cool.

  2. Once cranberry puree is cooled down, you can make the cocktail. In a cocktail shaker, combine about 1 cup of ice, cranberry puree and vodka. Shake vigorously for about 15 seconds, then pour into copper mug (ice and all.) Top with ginger beer. 

Recipe Notes

The cranberry puree recipe will make enough for about two cocktails.

Cranberry Ginger Mule | CaliGirlCooking.com

A big copper mug full of holiday cheer!

Travel Diaries: Honolulu

After much too long of a hiatus, I’ve got oodles and oodles of Travel Diaries comin’ your way!

Travel Diaries: Honolulu | CaliGirlCooking.com

I figured after a weekend of nonstop eating you might be ready for a little break from the recipes, so today I’m telling you all about my trip to Honolulu last month. Don’t get me wrong, you’ll be hearing and seeing plenty about food in this post (since we basically ate our way through the entire island) but it’s at least food that you can look forward to on your next trip and nothing you have to worry about eating right away 😉

I’m still trying to figure out the best format to tell you all about my travel adventures, so please feel free to comment below about what you’d like to see more or less of! For today, since I have so many amazing photos to share, I thought I’d keep it simple and minimize the chatter. I also broke it down by day so I can stay organized and make sure I don’t miss anything.

So here goes!

Day 1

Lunch at The Pig & the Lady (Chinatown)

Travel Diaries: Honolulu | CaliGirlCooking.com
Laotian Fried Chicken
Travel Diaries: Honolulu | CaliGirlCooking.com
P&L Pho
Travel Diaries: Honolulu | CaliGirlCooking.com
Pho French Dip

Dinner at Doraku Sushi (Waikiki)

Day 2

Farmer’s Market at Kapiolani Community College (Diamond Head)

Travel Diaries: Honolulu | CaliGirlCooking.com

Travel Diaries: Honolulu | CaliGirlCooking.com

Travel Diaries: Honolulu | CaliGirlCooking.com

Juice at Tucker & Bevvy (Waikiki)

Travel Diaries: Honolulu | CaliGirlCooking.com

Travel Diaries: Honolulu | CaliGirlCooking.com

Breakfast at Big City Diner (Kaimuki)

Travel Diaries: Honolulu | CaliGirlCooking.com
Uncle Danny’s Kim Chee Fried Rice & Eggs
Travel Diaries: Honolulu | CaliGirlCooking.com
Kalbi & Eggs

Dinner at MW Restaurant (Ala Moana) – FAVORITE RESTAURANT OF THE TRIP!

Travel Diaries: Honolulu | CaliGirlCooking.com
Kona Lobster Bisque
Travel Diaries: Honolulu | CaliGirlCooking.com
Pork and Foie Gras Wonton
Travel Diaries: Honolulu | CaliGirlCooking.com
Travel Diaries: Honolulu | CaliGirlCooking.com
Pan Roasted Mahi Mahi with Kahuku Corn and Black Bean Sauce
Travel Diaries: Honolulu | CaliGirlCooking.com
Mountain View Farms Pork Chop with Baby Tomato Relish, Baby Bok Choi, Matsutake Mushroom Gravy

Travel Diaries: Honolulu | CaliGirlCooking.com

Travel Diaries: Honolulu | CaliGirlCooking.com

Travel Diaries: Honolulu | CaliGirlCooking.com
Day 3

Dim Sum at Happy Days (Kaimuki)

Travel Diaries: Honolulu | CaliGirlCooking.com

Travel Diaries: Honolulu | CaliGirlCooking.com

Travel Diaries: Honolulu | CaliGirlCooking.com

Beer at Pint + Jigger (Ala Moana)

Travel Diaries: Honolulu | CaliGirlCooking.com

Dinner at Mahina & Sun’s at The Surfjack (Waikiki)

Travel Diaries: Honolulu | CaliGirlCooking.com
Pitaya Cocktail
Travel Diaries: Honolulu | CaliGirlCooking.com
Travel Diaries: Honolulu | CaliGirlCooking.com
Grilled He’e and Watercress Salad
Travel Diaries: Honolulu | CaliGirlCooking.com
Mochiko Fried Whole Deep Sea Snapper
Travel Diaries: Honolulu | CaliGirlCooking.com
Day 4

Breakfast at Kaimuki Superette (Kaimuki)

Travel Diaries: Honolulu | CaliGirlCooking.com

Travel Diaries: Honolulu | CaliGirlCooking.com
Chia Seed Pudding with Fresh Fruit, Bee Pollen, Granola Dust and Manoa Honey
Travel Diaries: Honolulu | CaliGirlCooking.com
Bread Pudding

Beer at Honolulu Beerworks (Kaka’ako)

Travel Diaries: Honolulu | CaliGirlCooking.com

Travel Diaries: Honolulu | CaliGirlCooking.com

Lunch at Little Sheep Mongolian Hot Pot (Ward)

Travel Diaries: Honolulu | CaliGirlCooking.com

Travel Diaries: Honolulu | CaliGirlCooking.com

Travel Diaries: Honolulu | CaliGirlCooking.com

Dinner from Tamura’s Fine Wine & Spirits (Kaimuki), Gina’s B-B-Q (Market City), and Foodland (for the poke!)

Travel Diaries: Honolulu | CaliGirlCooking.com

Day 5

Breakfast at Lanikai Juice at the Hilton Hawaiian Village (Waikiki)

Travel Diaries: Honolulu | CaliGirlCooking.com
Acai Bowl (with a scoop of peanut butter!)

Kahumana Farms

Travel Diaries: Honolulu | CaliGirlCooking.com

Travel Diaries: Honolulu | CaliGirlCooking.com

Travel Diaries: Honolulu | CaliGirlCooking.com

Travel Diaries: Honolulu | CaliGirlCooking.com

Travel Diaries: Honolulu | CaliGirlCooking.com

Travel Diaries: Honolulu | CaliGirlCooking.com

Travel Diaries: Honolulu | CaliGirlCooking.com

Lunch at Fish House at the Four Seasons Resort Ko’olina (Ko’olina)

Travel Diaries: Honolulu | CaliGirlCooking.com

Travel Diaries: Honolulu | CaliGirlCooking.com
House Beer Bread with Sea Salt Whipped Butter and Smoky Tuna Dip
Travel Diaries: Honolulu | CaliGirlCooking.com
Chilled Avocado Salad
Travel Diaries: Honolulu | CaliGirlCooking.com
Carolina BBQ Pork Ribs (that corn bread was amazing!)

Dinner at Mud Hen Water (Kaimuki)

Travel Diaries: Honolulu | CaliGirlCooking.com

Travel Diaries: Honolulu | CaliGirlCooking.com
Yaki o Pa’i ‘ai
Travel Diaries: Honolulu | CaliGirlCooking.com
Beet Poke
Travel Diaries: Honolulu | CaliGirlCooking.com
Basket Cheese on Tropical Fruit Platter
Travel Diaries: Honolulu | CaliGirlCooking.com
Day 6

Breakfast at Tropics at the Hilton Hawaiian Village (Waikiki)

Travel Diaries: Honolulu | CaliGirlCooking.com

Dinner at Lucky Belly (Chinatown)

Travel Diaries: Honolulu | CaliGirlCooking.com
Lamb Lumpia
Travel Diaries: Honolulu | CaliGirlCooking.com
Lobster Shu Mai
Day 7

Tour of the Honolulu Fish Market & Auction

Travel Diaries: Honolulu | CaliGirlCooking.com

Travel Diaries: Honolulu | CaliGirlCooking.com

Travel Diaries: Honolulu | CaliGirlCooking.com

Travel Diaries: Honolulu | CaliGirlCooking.com

Travel Diaries: Honolulu | CaliGirlCooking.com

Travel Diaries: Honolulu | CaliGirlCooking.com

Breakfast at Scratch Kitchen & Bake Shop

Travel Diaries: Honolulu | CaliGirlCooking.com
Avocado Toast with Poached Eggs

As I mentioned above, we were most blown away by our dinner at MW Restaurant. Just about everything we had there was spot-on, including the desserts. The owners are a husband and wife team (Michelle, the wife, is the Pastry Chef, and Wade, the husband, is the Head Chef) that came from long stints at Alan Wong’s, so you know they’re making good food.

We also really enjoyed our (few) non-eating activities. I’d been to the KCC Farmer’s Market many times, but it was such a treat to actually get to go out to Kahumana Farms and see all of the fresh produce being grown. We sadly didn’t make it to their organic cafe this time around, but I definitely want to try it out on our next trip!

So what do you think? Is there anywhere we missed? What should I start putting on my list for the next time we’re on the island?

Travel Diaries: Honolulu | CaliGirlCooking.com

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Butternut Squash, Bacon and Goat Cheese Spanish Tortilla

Because it was just too good not to share.

Butternut Squash, Bacon and Goat Cheese Spanish Tortilla | CaliGirlCooking.com

This Butternut Squash, Bacon and Goat Cheese Spanish Tortilla has been on repeat in our house lately and, since I’ve made it so many times that I practically know the recipe like the back of my hand, I figured it deserved a solid mention.

As you may or may not know, I also have a culinary consulting business in addition to this here blog, Celebrations by CaliGirl Cooking. One of my clients from the very beginning has been the hotel I used to work at, and I bring baked goods and other treats in for them for various meetings, birthday parties, etc.

Right before Thanksgiving, I brought in this Butternut Squash, Bacon and Goat Cheese Spanish Tortilla for one of their meetings. Later that day, my phone was blowing up with text messages from my old coworkers saying how much they loved it. So I decided I had to make it again! (And again, and again.)

Butternut Squash, Bacon and Goat Cheese Spanish Tortilla | CaliGirlCooking.com

This recipe is a riff off of my Smoked Salmon and Fresh Herb Spanish Tortilla that I made a while back, but this time utilizing some of the best fall produce. Spanish tortillas traditionally use potatoes as their starchy base, but since I had an abundance of squash hanging around, I decided I’d give sliced butternut squash a shot. I’m so glad I did! It cooked up just beautifully, and feels even a little bit lighter than the starchier potatoes would.

We all know that goat cheese is a natural pairing for butternut squash, and for the fresh herbs I reached for fresh sage (the “it” herb of the season) plus a little bit of fresh thyme. For protein, I decided the salty crunch of applewood smoked bacon would be the perfect contrast to the sweet butternut squash and rich, tangy goat cheese.

I LOVE Spanish tortillas because they hold together just as well as any quiche would, yet you don’t have to worry about the hassle of making a crust (or the extra calories!) With a good nonstick pan, this tortilla will slide out easily onto a serving platter to be easily dished up for any weekend breakfast (or dinner, for that matter.)

Butternut Squash, Bacon and Goat Cheese Spanish Tortilla | CaliGirlCooking.com

Butternut Squash, Bacon and Goat Cheese Spanish Tortilla | CaliGirlCooking.com

I also love that this recipe comes together fairly quickly (you can even prep the squash, onions and bacon the night before,) and it holds up incredibly well. I made this a day before we left for our parents’ houses over Thanksgiving, and it was the perfect, easy breakfast to reheat the morning of Turkey Day so we didn’t have to worry about slaving over anything but the big bird we’d be enjoying later that evening. Yes, this Butternut Squash, Bacon and Goat Cheese Spanish Tortilla was a huge hit with everyone, and I’m sure it will be with you and yours as soon as you make it!

Now that the holidays are fully upon us, I know that you’ll have plenty of opportunities to whip up one (or many) of these in the month to come. With a little bit of prep the night before, you can have a hot, well-balanced breakfast on the table for your houseguests in less than 30 minutes, leaving you more time for coffee and meaningful conversation. Because isn’t that the most important part of the this time of year?

Butternut Squash, Bacon and Goat Cheese Spanish Tortilla | CaliGirlCooking.com

Butternut Squash, Bacon and Goat Cheese Spanish Tortilla | CaliGirlCooking.com
Print
Butternut Squash, Bacon and Goat Cheese Spanish Tortilla
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

A classic Spanish tortilla with a fall twist, featuring butternut squash instead of potatoes, creamy goat cheese, fresh sage and crispy bacon.

Course: Breakfast
Servings: 6 servings
Author: CaliGirl Cooking
Ingredients
  • 2 tablespoons butter
  • 1/2 of a medium butternut squash, peeled, seeded and thinly sliced
  • 1 medium yellow onion, halved and thinly sliced
  • 1/2 teaspoon ground nutmeg
  • 8 ounces creamy goat cheese
  • 4 ounces cooked bacon, chopped
  • 4 eggs
  • 1/3 cup chopped fresh sage and thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Maldon sea salt, for finishing
Instructions
  1. Melt butter in a large nonstick skillet over medium heat. Add butternut squash and onion and let cook, stirring occasionally, until onions begin to turn golden and squash has softened to fork tender. 

  2. While squash and onions are cooking, combine all other ingredients (except Maldon sea salt) in a large mixing bowl. Once squash and onions are cooked, add them to the mixing bowl, tossing to coat.

  3. Transfer contents back to the large nonstick saute pan and place back on medium heat. Let cook, without stirring, until mixture begins to set, and doesn’t jiggle too much when you shake the pan. 

  4. Turn broiler on high and place nonstick pan in oven. Broil on high for 5-7 minutes, or until the top of the tortilla becomes fully set and golden-brown. Remove from oven (be sure to use a potholder) and sprinkle with Maldon sea salt. Serve warm.

Butternut Squash, Bacon and Goat Cheese Spanish Tortilla | CaliGirlCooking.com

The new definition of golden-delicious!

2016 Holiday Gift Guide

 

2016 Holiday Gift Guide on CaliGirlCooking.com

Happy Black Friday!

I hope everyone had a fantastic Thanksgiving filled with lots of love and delicious food. We spent yesterday with Chris’ family and are headed over to my parents’ this morning to do a second Thanksgiving with them.

Although we won’t be partaking in the Black Friday madness this year, I’m sure some of you will be! But I also know you may be in a bit of a food coma and (a) not want to leave the house and (b) not want to look at any sort of food recipe right now (there are leftovers to eat, after all!) So, I decided to share some of my favorite kitchen products (plus a few other of my favorite things) today in lieu of a recipe. Friends, eat (or shop) your heart out and I’ll be back on Monday with a delicious recipe for you all! XO

For the Aspiring Chef | 2016 Holiday Gift Guide on CaliGirlCooking.com

Clockwise from top right: Crockpot Slow Cooker // Cuisinart Immersion Blender // Lodge Cast Iron Skillet // KitchenAid Stand Mixer // VitaMix Blender // Inspiralizer // Calphalon Roasting Pan // Lodge Dutch Oven

For the Baker | 2016 Holiday Gift Guide on CaliGirlCooking.com

Clockwise from top left: Silicone Baking Mats // Cuisinart Ice Cream Maker // Battery Operated Flour Sifter // Marble Pastry Slab

For the Mixologist | 2016 Holiday Gift Guide on CaliGirlCooking.com

Clockwise from top left: Copper Mugs // Coravin // Cocktail Tool Kit // Riedel Coupes

For the Book Lover | 2016 Holiday Gift Guide on CaliGirlCooking.com

Clockwise from top left: The Flavor Bible by Karen Page and Andrew Dornenburg // The Newlywed Cookbook by Sarah Copeland // Bouchon Bakery Cookbook by Thomas Keller and Sebastien Rouxel // Day Designer (not a book, but the best day planner ever!) // A Cozy Coloring Cookbook by Adrianna Adarme

For Their Stocking | 2016 Holiday Gift Guide on CaliGirlCooking.com

Clockwise from top left: Kitchen Scale // Citrus Squeezer // Misto // Asian Strainer // Microplane

Happy shopping!! <3

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Cranberry Chocolate Chunk Muffins with Chocolate Streusel

Are we ready to think about something other than turkey yet?

Cranberry Chocolate Chunk Muffins with Chocolate Streusel | CaliGirlCooking.com

I know, I know, I’m jumping the gun a bit seeing as Thanksgiving isn’t until tomorrow, but I bet you’ve already got the prep of your bird well under way, potatoes ready for mashing, and pumpkin pies baking in the oven. Time to start thinking about meals for the rest of the weekend, am I right?

We all know that the eating frenzy that is known as Thanksgiving does not end on Thursday night. No, no, no, it runs straight through Friday, Saturday and Sunday, whether you’re crazy enough to hit the Black Friday sales or digging out your Christmas decorations. Which is why we need something like these Cranberry Chocolate Chunk Muffins with Chocolate Streusel in our arsenal. A quick, easy, tasty breakfast loaded with a double dose of chocolate? I like it. I like it a lot.

Cranberry Chocolate Chunk Muffins with Chocolate Streusel | CaliGirlCooking.com

We’re heading up to the Bay Area tonight, so I’ve spent the last couple of days cooking up whatever we’d be able to transport easily. The hubs and I are lucky that we can drive to our Thanksgiving destination, so we usually load a cooler or two in the car with treats that we’ve made to help take some of the cooking pressure off of our parents. This time around, I’m bringing up some Sweet Potato Casserole Babka, a delicious Pumpkin-Walnut Pate I just whipped up (recipe coming to the blog soon!), Jessica’s White Cheddar, Toasted Almond and Crispy Sage Cheese Ball, and of course some of these Cranberry Chocolate Chunk Muffins with Chocolate Streusel!

Let me tell you a little bit about these muffins, because they are (sing it with me) “FAAAB-U-LOUSSS!!” They also happen to be the very first muffin recipe I’ve posted on this here blog. Can you believe it? I can’t, seeing as muffins (specifically, muffin tops) are one of my favorite types of baked goods. I kid you not, I’m that gal who will go buy a muffin strictly for its huge, crunchy top and discard the rest. My own special kind of balance, I guess?

The great news about these muffins, though, is that you are going to want to eat the whole. entire. thing. How can you not when they are laced with huge chocolate chunks, fresh cranberries, and an oh-so-perfect hint of orange? Um, yea, did I mention they’re also topped with the crunchiest, chocolatey-est chocolate streusel of all time?

Cranberry Chocolate Chunk Muffins with Chocolate Streusel | CaliGirlCooking.com

Quick confession: I actually used the chocolate streusel recipe from this Pumpkin Chocolate Crumb Cake by Hungry Girl Por Vida, and just cut it in half to use on the muffins. I’ve made this Crumb Cake two years in a row (a rare feat in the life of a food blogger) and it is soooo delicious. I especially love that it involves both cocoa powder AND chocolate chunks, so you get a double dose of that rich flavor. I knew it would be the perfect accessory for muffins already laced with chocolate chunks and cranberries.

The batter comes together quickly and easily, with all of the basic ingredients. And although I used fresh cranberries in this recipe, you could easily sub in frozen, as sometimes those are a bit easier to come by.

These Cranberry Chocolate Chunk Muffins with Chocolate Streusel are truly so delicious and the perfect precursor to a day of chopping down your Christmas tree or watching football and chowing on leftovers. They’re also the perfect way to segue into the Christmas season, because Christmas means all things cranberry and chocolate, right?

Cranberry Chocolate Chunk Muffins with Chocolate Streusel | CaliGirlCooking.com

One final note: these muffins are perfect candidates for a little freezer action. Just be sure to freeze them in a solid container (and then transfer to something like a Ziploc if necessary afterwards) so as not to lose all of that delicious chocolate crumble on top!

Now, if you’ll excuse me, I’m hoping to start my holiday weekend a little early with a lunch date with my honey. I hope you all have a very Happy Thanksgiving, full of quality time with friends, family and other loved ones. In a time of such political upheaval and uncertainty, it’s important to remember all that we have to be thankful for! XO

Cranberry Chocolate Chunk Muffins with Chocolate Streusel | CaliGirlCooking.com

Cranberry Chocolate Chunk Muffins with Chocolate Streusel | CaliGirlCooking.com
Print
Cranberry Chocolate Chunk Muffins with Chocolate Streusel
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

A festive muffin for holiday breakfasts, loaded with chocolate chunks, fresh cranberries and topped with a double chocolate streusel!

Course: Breakfast
Cuisine: American
Servings: 12 muffins
Author: CaliGirl Cooking
Ingredients
For the chocolate streusel:
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons finely chopped semisweet chocolate
  • 1/8 teaspoon salt
  • 3 tablespoons chilled butter, cubed
For the muffins:
  • 2 sticks unsalted butter softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 eggs
  • 1/2 cup milk (okay to use almond milk or other milk alternative)
  • 2 teaspoons vanilla extract
  • 1 teaspoon orange zest
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon salt
  • 3/4 cup chopped fresh (or frozen) cranberries
  • 3/4 cup semisweet chocolate chunks
Instructions
  1. First, make the chocolate streusel. In a small mixing bowl, combine all streusel ingredients. Blend using fingers (or a pastry blender) until mixture resembles wet sand and butter is at least in pea size chunks. Set aside.

  2. Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with liners or spray with cooking spray and set aside. 

  3. Using a stand mixer fitted with the paddle attachment, cream the butter and both sugars together until mixture is light and fluffy, about 2-3 minutes. Slowly add in the eggs, milk, vanilla and orange zest until well combined. Set aside. 

  4. In a medium mixing bowl, whisk together the flours, baking powder, spices and salt. Add these dry ingredients to the wet ingredients in the stand mixer and mix on medium speed until combined. Gently fold in the cranberries and chocolate chunks. 

  5. Scoop batter into prepared muffin tin, filling each cup about ¾ of the way up. Top each muffin with a generous amount of streusel.

  6. Bake in 350 degree oven for 23-25 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Let cool for 10 minutes in pan before turning out onto a rack to cool completely. 

Recipe Notes

Streusel recipe from Hungry Girl Por Vida’s Pumpkin Chocolate Crumb Cake.

Cranberry Chocolate Chunk Muffins with Chocolate Streusel | CaliGirlCooking.com

Breakfast never looked so good.