I’m back once again with another Devour the Book recipe! This month’s recipe was inspired by a book I recently finished called Sawkill Girls by Claire Legrand. (For more information about her book, visit her website here.)
This young adult dark fantasy was full of dark secrets, feminine power, and one hellacious island. As such, I wanted to create a recipe that encapsulated the rather dark themes coupled with the touch of femininity. What would be better than a heavy dose of dark chocolate sprinkled with cranberries? These delicious, delectable treats are packed full of rich chocolate and tart cranberries.
These muffins pair well with a mug full of piping hot tea or coffee, which you’re going to need because you’ll be staying up all night while reading this book. 😉
Here’s the recipe:
Double Chocolate Cranberry Muffins
Yields 2 dozen regular-sized muffins
½ cup butter (softened)
1-1/2 cups sugar
1 tablespoon vanilla extract
1 cup milk
¼ cup cocoa powder (dark)
1 tablespoon baking powder
1 teaspoon baking soda
2-1/2 cups flour
½ teaspoon salt
½ cup dried cranberries
½ cup chocolate chips
½ cup melted chocolate chips for drizzle
Preheat oven to 350 degrees.
Cream butter and sugar with mixer. Add in vanilla. Mix in eggs, one at a time. Add in milk. On low mixer setting, add in cocoa powder and wait until it is incorporated into batter before adding further ingredients. Once combined, add in baking powder, baking soda, and salt. Mix in flour, one cup at a time. When the batter is mixed to chocolate heaven, stir in cranberries and chocolate chips.
Spray cooking oil or paper line two regular-sized muffin tins. Pour batter into muffin cups about two-thirds of the way full. Place filled tins into oven and bake for 12-15 minutes.
Fresh out of the oven, drizzle the tops of the muffins with melted chocolate chips.
Allow to cool but not turn cold. These delicious muffins are best consumed while warm. Enjoy!
Until next post,