Rachel Reeck of Sparta was the third-place winner in our February 2008 “Berry Best Cranberry Muffin” recipe contest with this recipe that the 17-year-old developed herself.
“One of the best things about this recipe is that the muffins get moister if you leave them sit a day or two. The problem at our house is no one can leave them that long,” says Rachel.
- 1/2 cup butter, melted
- 2/3 cup sugar plus 2 teaspoons, divided
- 1 egg
- 1 teaspoon vanilla
- 1-1/2 cups flour
- 1 teaspoon baking soda
- 1/4 cup unsweetened baking cocoa
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup wheat germ
- 1 cup chocolate chips
- 1/2 cup fresh or frozen cranberries, sliced
Preheat oven to 350 degrees F. Grease muffin pan or line with cupcake liners.
In a large mixing bowl, combine the butter, sugar, egg and vanilla until well blended. Then add the flour, baking soda, cocoa, salt, buttermilk and wheat germ, stirring only until moistened. Stir in the chocolate chips and cranberries just until incorporated.
Spoon batter into prepared pans. Using the reserved 2 teaspoons of sugar, sprinkle sugar on the top of each muffin.
Bake 20 to 25 minutes. Remove from pan. Serve immediately or cool on a rack. Makes 1 dozen standard-size muffins or 6 jumbo muffins.