DOUBLE-CHOCOLATE CRANBERRY MUFFINS

Double-Chocolate Cranberry Muffins image

Bite into these lavish chocolate muffins packed with dried cranberries. Ready in 40 minutes!

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 40m

Yield 12

Number Of Ingredients 13

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Ingredients

1 1/2 cups Gold Medal™ all-purpose flour
1/3 cup sugar
1/4 cup baking cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
1/2 cup butter or margarine, melted
1/2 cup miniature semisweet chocolate chips
1 package (3 ounces) cream cheese, softened
1/4 cup vanilla baking chips, melted
1 tablespoon sugar
1/3 cup sweetened dried cranberries

Steps:

Heat oven to 375°. Grease 12 medium muffin cups, 2 3/4x1 1/4 inches, with shortening; or line muffin cups with paper baking cups and spray with cooking spray.
Mix flour, 1/3 cup sugar, the cocoa, baking powder and salt in large bowl. Stir in egg, milk, butter and chocolate chips just until blended. Fill muffin cups about 2/3 full.
Mix cream cheese, melted baking chips and 1 tablespoon sugar in small bowl until smooth. Stir in cranberries. Drop spoonfuls of cream cheese mixture onto muffin batter, pressing down slightly.
Bake 20 to 25 minutes or until muffins are puffed and cream cheese mixture is light golden brown. Remove from pan to wire rack. Cool 15 minutes before serving.

Nutrition Facts : Calories 275, Carbohydrate 31 g, Cholesterol 50 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Muffin, Sodium 220 mg