Double Chocolate Chip Cranberry Muffins

• 1 cup Flour
• 1/2 cups Cocoa Powder (preferably Dutch Process)
• 1 teaspoon Instant Espresso Powder
• 1 teaspoon Baking Powder
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 6 Tablespoons Unsalted Butter, Softened At Room Temperature
• 3/4 cups Sugar
• 1 whole Large Egg
• 2/3 cups Sour Cream
• 1/3 cups Whole Milk
• 1/2 teaspoons Vanilla Bean Paste Or Extract
• 1/2 cups Dried Cranberries
• 1/2 cups Semisweet Chocolate Chips
• 2 Tablespoons Demerara Sugar Or Coarse White Sprinkles, For Topping

1. Preheat oven to 350u0b0F. Line or grease 8 or 9 muffin cups of a tin. Sift together dry ingredients (flour, cocoa powder, espresso powder, baking powder, baking soda, salt) in a large bowl. In a standing mixer or large bowl with beaters, cream together butter and sugar on medium speed for 3 minutes or until light and fluffy. Incorporate egg over medium speed. In a small bowl, whisk together sour cream, milk and vanilla. Alternately add wet and dry ingredients in 2-3 additions, and mix over low speed until just combined. Do not over-mix. Stir in cranberries and chocolate chips.
2. Divide batter evenly among prepared muffin cups, filling to the top. Sprinkle generously with sugar. Bake in the center rack of the oven for 20-25 minutes or until a toothpick inserted into the center comes out dry with a few crumbs attached, and muffins spring back when gently pressed on the top. Allow muffins to cool for 10 minutes in the tin. Carefully turn out muffins and allow to cool completely on a wire rack. Enjoy.

flour, cocoa, espresso powder, baking powder, ubc, ubc, unsalted butter, sugar, egg, sour cream, milk, vanilla bean paste, cranberries, chocolate chips, sugar

Taken from tastykitchen.com/recipes/breads/double-chocolate-chip-cranberry-muffins/ (may not work)