Cranberry Chocolate Chunk Muffins with Chocolate Streusel

5 from 1 vote

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

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 430kcal

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. Place in refrigerator until ready to use.
Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with liners or spray with cooking spray and set aside.
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.
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.
Scoop batter into prepared muffin tin, filling each cup about ¾ of the way up. Top each muffin with a generous amount of streusel.
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.

You can substitute chocolate chips for the chocolate in the muffin batter, however, I recommend you still use chopped chocolate for the streusel.
You can use fresh or frozen cranberries in this recipe.
These muffins can be made up to three days in advance if storing at room temperature, or up to three months in advance if freezing.
To defrost, simply microwave each muffin for 30 seconds to one minute, or microwave a plate of them for a couple of minutes.