I was grocery shopping a few days ago and was so excited to see that they had fresh cherries in the produce department! 🙂 Cherries are such a perfect little snack. I enjoy them by themselves and in baked goods. I especially love them in these delicious cherry chocolate chip muffins! I don’t know about you, but I am one of those people that have to have breakfast in the morning. Otherwise-watchout! My husband is the complete opposite. If there is not something convenient to grab while he is rushing out the door then he doesn’t eat. I make muffins, granola bars, and quick breads all the time so he always has something quick and easy to grab. I am always looking for new quick breakfast recipes, so when I stumbled across this yummy recipe in my muffin cookbook I had to try them! The original recipe called for using frozen cherries that have been thawed, but since I had fresh cherries, I decided to use them. These muffins are moist, delicious, and the perfect way to start your day. The chocolate and cherry combination is incredible!
Don’t forget to check out Sweet Pea’s Kitchen Top 10 of 2010! 🙂
Cherry Chocolate Chip Muffins
- 2 cups all purpose flour
- 1/2 cup sugar
- 1/3 cup whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg, lightly beaten, room temperature
- 1/2 cup milk
- 1/3 cup sour cream
- 4 tablespoons unsalted butter, melted and cooled
- 1/2 teaspoon almond extract
- 1 (10 ounce) bag frozen sweet cherries, thawed and roughly chopped
- 1/2 cup mini semi sweet chocolate chips
- Preheat oven to 400° F. Lightly grease 12 muffin cups or line with muffin papers
- In a medium bowl, whisk together flour, sugar, whole wheat flour, baking soda, baking powder and salt;set aside.
- In a large bowl, whisk together egg, milk, sour cream, melted butter and almond extract. Stir in cherries and chocolate chips. Add flour mixture and hand stir until just blended.
- Fill each muffin cup 3/4 full with batter.
- Bake in preheated oven for 18 to 20 minutes or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool in muffin pan for five minutes then transfer to wire rack to cool completely.
Source: The Ultimate Muffin Book