These muffins combine the tangy flavor of cranberries with the sweetness of chocolate and the zestiness of orange for a delightful treat.
Preheat your oven to 350°F and line a muffin tin with paper liners.
Lining the muffin tin ensures easy removal and less cleanup.
In a large mixing bowl, combine the flour, baking powder, and salt.
Mix the dry ingredients thoroughly to ensure even distribution of the leavening agent.
In another bowl, whisk together the sugar, eggs, milk, oil, orange zest, and vanilla extract.
Whisk until the mixture is smooth and the sugar is dissolved.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Avoid overmixing to keep the muffins tender.
Fold in the cranberries and chocolate chips gently.
Folding prevents the batter from becoming tough and evenly distributes the mix-ins.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Using an ice cream scoop can help portion the batter evenly.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
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