Chocolate Ganache Cranberry Muffins

Makes 6 jumbo muffins


2 C sifted all-purpose flour
¾ C sugar
½ t kosher salt
2 t baking powder
¼ C light oil
½ C cold, strong coffee
1/3 C milk
2 t vanilla
1 T cranberry ginger balsamic vinegar
½ C heavy cream
4 oz. semi sweet baking chocolate
Butter to grease muffin tins


  • In a large bowl thoroughly sift the flour in first, then add the sugar, salt and baking powder. Set aside.
  • Grease the large muffin tins with the butter.
  • Place a glass bowl over a pan of gently simmering water and add the chopped semi-sweet chocolate and the heavy cream. Whisk gently but constantly until all of the chocolate is smooth and melted. Remove pan from burner but keep melted chocolate over the pan.
  • In another bowl blend the oil, coffee, milk, vanilla and cranberry ginger balsamic. Whisk to combine.
  • Making a well in the flour mixture add the oil mixture and then the melted chocolate on top. Using a spatula, fold everything together until just blended. Do not over mix!
  • Divide batter into cups making sure not to fill above about ¼ inch below the rim of the cup. Bake at 350 degrees F for about 25 minutes. Take out and place on rack for about 10 minutes, then remove and cool muffins on rack.

Get the cookbook!

Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!


Follow us Ifeellikecooking