View source for Perfect 10 Legendary Munchies-Satisfying Cranberry Chocolate Chip Muffins

These seriously cannot be good for you at all. And yet they're pretty much the perfect snack for when you have the RAGING munchies. I ransacked my entire snack pile trying to curb a case of said raging munchies (it looks like a caterpillar plowed through there, because all the bags are open with like 2 or 3 bites taken out of each of them), but nothing could satisfy! Then, Tom and I made a batch of these muffins after splitting a bowl of bacon-and-eggs gamja, and we ate 5 muffins apiece that night.

Ingredients:

1 stick of butter, softened in the nuker for 30 seconds on high

1 cup sugar

2 eggs

1 generous splash almond extract

1 cup sour cream

2 cups flour

1 tsp baking powder

1/2 tsp baking soda

Some ground nutmeg

A big ol' handful of dried cranberries

A big ol' handful of Hershey's Special Dark chocolate chips

Some coarse organic sugar for topping the muffins

Tools:

An electric hand mixer, or if you're ghetto, a fork (you don't want to mix this by hand because you're lazy and you want to satisfy those munchies, quick!)

A big ass bowl

Measuring cups

A spatula

Cupcake pans and liners


Preheat your damn oven to 400 degrees before you forget. This makes 17 delicious muffins, and you will not want to wait for that sucker to heat up once you've got those muffins prepped. First, cream that butter and cup of sugar together with the electric mixer. Add the eggs and splash in the almond extract and mix it all in. Pour the flour, baking soda, and baking powder into the bowl. Whip in some nutmeg, then stir until it's all just moistened (worry not about small lumpiness: this follows the same principle as pancake mix). Fold in that sour cream with the spatula (don't just violently beat it in with the mixer or you will screw up the nice spongy texture). Then fold in all the cranberries and chocolate chips you want. Spoon the mix into the cupcake liners and sprinkle some coarse sugar on top of each one. Shove 'em in the oven for 23 minutes. Pull out and plate to cool, or eat them while they're still warm. I'm gonna leave that choice up to you.