Irresistible Cranberry Chocolate Chip Muffins

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 cup Greek yogurt, room temperature
• 1/2 cup 2% or skim milk, room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1-1/2 cups chopped fresh cranberries
• 1 cup semisweet chocolate chips

• Preheat oven to 425F (220°C). Line a 12-cup muffin tin with muffin liners and set aside.
• In a large bowl, using an electric mixer or by hand, beat the softened butter and granulated sugar until the mixture is light, fluffy, and creamy. Beat in the room temperature eggs one at a time, then add the Greek yogurt, milk, and vanilla extract, mixing until everything is smooth and well combined.
• In a separate medium bowl, whisk together the all-purpose flour (spooned and leveled), baking soda, baking powder, and kosher salt until thoroughly combined. Gradually add the dry ingredients to the liquid mixture, folding gently with a spatula until the batter is just combined. Be careful not to overmix; a few lumps are perfectly fine. Finally, gently fold in the chopped fresh cranberries and semisweet chocolate chips until they are evenly distributed throughout the batter.
• Evenly divide the muffin batter among the 12 prepared muffin cups, filling each cup generously almost to the brim. Smooth the tops of the muffins with the back of a spoon. Bake the muffins in the preheated oven at 425F (220°C) for the initial 5 minutes. After 5 minutes, reduce the oven temperature to 375F (190°C) (without opening the oven door if possible) and continue baking for an additional 15-20 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean.
• Allow the baked muffins to cool in the muffin pan for about 10-15 minutes. This helps them set and prevents them from sticking. Then, carefully transfer the muffins to a wire cooling rack to cool completely before serving. Enjoy these wonderfully soft and flavorful homemade treats!

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze wrapped muffins for up to 2 months. Reheat briefly in the microwave for best results.