• 1812 g All Purpose Flour
  • 82.5 g Baking Powder
  • 27.5 g Baking Soda
  • 436 g Granulated Sugar
  • 660 g Butter, Cold
  • 600 g Buttermilk
  • 225 g Sour Cream
  • 600 g Frozen Cranberries
  • 450 g Semisweet Chocolate Chunks, 1000 ct

Praline Crumble

  • 150 g Sliced Blanched Almonds
  • 300 g Granulated Sugar
  • 60 g Egg Whites



  1. Combine all dry ingredients in a large bowl, add butter and mix into a pie crust-like mix.
  2. Beat eggs, add sour cream and buttermilk.  Add to the dry mix and stir until blended.
  3. Dust cranberries with a little flour (so batter does not turn red) and add to mix, together with chocolate chunks.
  4. Scoop into muffin silpats and top with praline crumble.

Praline Crumble

  1. Mix ingredients together, top off muffins and bake at 170°C/338°F for about 25 minutes or until skewer comes out dry.

  2. Let cool and unmould.

Same recipe for Cranberry roasted cocoa nibs bread, only add 150 g of roasted nibs to praline crumble and bake in greased loaf pans or loaf silpats for about 45 minutes at 170°C/338°F or until skewer comes out dry.


Formulation courtesy of Van Leer