Chocolate Chip Cranberry Muffins 8 Steps
Soak the dried cranberries in hot water for about 5 minutes to rehydrate them slightly then drain and set aside.
Sift the all-purpose flour, milk powder, baking powder, baking soda and kosher salt into a bowl and set aside.
Whisk the melted butter, vegetable oil, granulated sugar, eggs, yogurt, buttermilk as well as vanilla extract together.
Add the wet ingredients to the dry ingredients and whisk just until even, being mindful not to over whisk.
Fold in 3/4 of the chocolate chips as well as 3/4 of the rehydrated cranberries (the rest will be for topping) cover the muffin batter with plastic wrap and allow to rest for 1 hour at room temperature.
Using a 3 ounce ice cream scoop, divide the rested muffin batter evenly among a greased or paper lined 12 piece muffin pan and top each with a few of the remaining cranberries, chocolate chips as well as a sprinkle of the turbinado sugar (most of the top should be covered).
Bake in a preheated 425°F oven for 5 minutes, then turn the oven down to 350°F and bake for an additional 20 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
Remove the muffins from the oven and allow to cool for 10 minutes before removing from the pan.