Cherry Chocolate Chip Muffins

I was grocery shopping a few days ago and was so excited to see that they had fresh cherries in the produce department! πŸ™‚ 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!Β 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 outΒ Sweet Pea’s Kitchen Top 10 of 2010! πŸ™‚

Cherry Chocolate Chip Muffins

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Ingredients:

  • 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

Directions:

  1. Preheat oven to 400Β° F. Lightly grease 12 muffin cups or line with muffin papers
  2. In a medium bowl, whisk together flour, sugar, whole wheat flour, baking soda, baking powder and salt;set aside.
  3. 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.
  4. Fill each muffin cup 3/4 full with batter.
  5. 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

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28 Responses to Cherry Chocolate Chip Muffins

  1. KeepItSweet says:

    I love the combination of dark chocolate and cherry! I’d love to make these!

  2. Wow these look delicious! I love the cherry and chocolate combo. I’ve used dried cherries a lot but never frozen ones. Will definitely have to give these a try!

  3. Linnie says:

    I, too, love the combo of cherry and chocolate. My sister-in-law gave me a large bag of high quality dried cherries from a cherry farm near her house. Do you think dried cherries can be substituted? I can’t wait to make these!

    • Christina says:

      I bet dried cherries would be great too! If the batter is too dry you could add a little more milk or maraschino cherry juice until you get the consistency you desire. Let me know how they work out for you! πŸ™‚

  4. Great combo , they looks gorgeous and delicious!

  5. christina says:

    i haven’t had the cherry + chocolate combo in a while. these look so good! love that texture πŸ™‚

  6. Jeannie says:

    Those muffins do indeed look delicious! Love the fresh cherries and chocolate combinations!

  7. Those look so good! I love fresh cherries too.

  8. Sara says:

    These look very tasty. I love the almond extract in the batter – cherries and almonds are so perfect together.

  9. What a nice combination! I didn’t use it yet. For sure it is the next one.

  10. briarrose says:

    Wow those look good. I will have to keep my eye open for some fresh cherries.

  11. Ok you seriously had me at chocolate and cherries… my most FAVORITE combo ever! Will have to look for some cherries next week! Yum!

  12. UrMomCooks says:

    I would definitely take time for breakfast if I had these muffins to eat!!! Luv the little burst of whole wheat flour and sour cream – these look delicious!

  13. Patty says:

    These look and sound awesome! I can not get cherries here in Mexico – they’re something I definitely miss from up north. πŸ™‚

  14. Bethany Lumbert says:

    I loved the chocolate and cherry combination. I used unsweetened chocolate for a more dramatic taste and also substituted the milk for the heavy whipping cream (that’s what I had on hand…And I’m a dairy queen) and they turned out really moist and delicious! The bitter and sweet go together really well. My roommates ate them up but, we are a bunch of college students so that should go without saying πŸ˜‰ Thanks for sharing!

    • Christina says:

      Yea! I am so glad that you enjoyed them! Thanks so much for letting me know how they turned out for you, I love hearing from those who have tried recipes from my site! πŸ˜€

  15. Pingback: Nanaimo Bar Tart | Sweet Pea's Kitchen

  16. We made these today using canned cherries. They turned out delicious, but not beautiful since the canned cherries don’t have that lovely red color. I adore cherries as well and a pitter was one of the few kitchen “gadgets” I’ve allowed in my house. When cherries are in season, cherry pie in on our menu – yum!

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