Cranberry Chocolate Chip Cupcakes

Today I learned the real difference between cupcakes and muffins. I can certainly tell the difference between cupcakes and muffins once I have one in my mouth (if there is any question to begin with), but I never took the time to actually define them individually. This is what I've learned.

Cupcakes are typically frosted and decorated, though this is not necessary. An unfrosted cupcake is still a cupcake. It does not equate to a muffin simply because it is naked. Cupcakes are also stuffed to the gills with butter and sugarsugarsugar (you know, like cake). Cupcakes are simply individual portions of cake and are typically eaten for dessert or a sweet treat and not breakfast (unless you happen to be me). Cupcakes have a high ratio of sugar and fat.

Muffins, on the other hand, are a form of quick bread, not cake. Muffins generally have a very small amount of butter (if any) and very little sugar. Although muffins can be topped with a glaze or crumble, this does not make them cupcakes, even if it may make them slightly more unhealthy. Muffins are typically eaten at breakfast or tea time. You would rarely find muffins being served at a birthday party or wedding (could you even imagine?). Muffins have a very low ratio of sugar and fat, making them healthier than cupcakes which is why it is okay to eat them for breakfast.

But, if you ask me, I think my local grocery stores could do with a bit of a lesson. Am I honestly supposed to believe a double chocolate chocolate chip muffin is really a muffin? Are rich and cakey banana nut muffins (with half a pound of buttery crumble topping) not cupcakes? Do they really have a low fat/sugar content? I have doubts. So my lesson for you is to be careful and watchful of the differences. Since few people are actually aware of the differences (most people believe that an unfrosted cupcake classifies as a muffin), you might be stuffing yourself with cupcakes for breakfast. Chances are that if you didn't make that muffin yourself, it may not be a muffin after all.

These cranberry chocolate chip cupcakes are a play on the concept of sweet and tart. The bitter cranberries are contrasted well against the sweetness of the chocolate chips. These have a texture similar to a muffin rather than a cake, but there is enough sugar and chocolate so you can't pretend they are terribly healthy. However, the cupcakes themselves are rather light and will leave you wanting just a little bit more.

Cranberry Chocolate Chip Cupcakes
Adapted from Cupcakes by Susanna Tee

Yields 12 cupcakes

5 tablespoons unsalted butter, room temperature
1/2 cup powdered sugar
1 large egg
2 tablespoons milk
3/4 cup flour
1 teaspoon baking powder
3/4 cup cranberries, fresh or frozen
1/2 cup chocolate chips

Preheat oven to 350 degrees F. Line a muffin tin with baking cups.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and beat until well blended. Stir in the milk. Sift in the flour and baking powder and fold into the batter. Gently fold in the cranberries and chocolate chips.

Spoon the batter evenly between the baking cups and bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and cool completely.

Store in an airtight container at room temperature.

Comments

[La Phemme Phoodie]

I like the idea of using cranberries and chocolate in a muffin instead of a cookie. I agree that too many "muffins" are really desserts instead.

[maggie]

Just found your site and loved it. Beautiful photos and great writing, storytelling. A favorite website of my now.

[Fiona]

Hi Kristin
I love your story about cupcakes and muffins. I also love these little gems. The fresh cranberries look gorgeous as do your cupcakes.
Thanks for sharing, Fiona

[Victor]

Wow, great post! I always thought cupcakes are simply sugary frosting on top of muffins. Now I just learn something new today.

[Naomi]

These look delicious! Is it possible to use craisins instead of fresh or frozen cranberries? Should I rehydrate them? And how?

Thanks!

[Kristin Rosenau]

Naomi—You can definitely use craisins! To rehydrate them, you can place them in a heatproof bowl and cover them with boiling water. Let them stand for 5 minutes before draining and they are ready to use!

[Allie]

These are AWESOME! Thanks for sharing!!

[Denica Bozhinova]

Fantastic recipe, I tried it a week back with dried cranberries and now that I found fresh ones I am wondering - should I cut/chop them in pieces or did you use them whole in the batter?

[Kristin Rosenau]

Denica-- I used them whole in the batter. It really provided nice pockets of flavor, but you could certainly cut them in half if you wished.

[Denica Bozhinova]

Thanks for the reply, Kristin! I admit I was a bit inpatient so I took a risk and I put them whole - and they turned out just like the cupcakes on the photo! Fantastic, indeed! I must say when you use dry ones you don't really have that contrast of flavours as when using fresh ones, I think I like both though. Thanks for the great work and more importantly - for sharing it! :)

[Anne-So]

I tried this chocolate/cranberries association with my usual muffin recipe and I have to thank you for this idea.
They turned out just like I love them : with a slight taste of "just one more" ;).
Thank you for this great blog!