Bakery Style Cranberry Chocolate Chip Muffins - cooking recipe

Ingredients

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
2/3 cup brown sugar, packed
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips
3/4 cup cranberries (chopped, fresh or frozen)

Preparation

Preheat oven to 400.
Line muffin pan with paper liners.
Whisk flour, baking powder and salt in a large bowl.
Whisk eggs, milk, sugar, melted butter and vanilla extract in another bowl.
Add wet ingredients to dry ingredients. mix just until the dry ingredients are moistened.
Stir in the chocolate and cranberries.
Divide among muffin cups.
Top with cinnamon sugar and/or sanding sugar.
Bake until a toothpick inserted into the center comes out clean. This can potentially be as little as 15 minutes for small muffins, up to 30 minutes for jumbo muffins with frozen cranberries.
Let cool slightly, then cool completely on a rack. Best served the day they are baked, but freeze well also.