Double Chocolate Cherry Muffins

Double Chocolate Cherry Muffins

I don’t always take my son grocery shopping with me even though he LOVES to go. He pushes the cart and is generally excellent in the store considering he is a 6 year old kid; the only downside is that my cart mysteriously fills up with lots of “extras.” It is really hard to say no to a kid who is asking for a pineapple even if it is the 12th fruit he has asked for in the last 8 minutes of walking the produce department. I end up basically buying half of the produce section and am left with a Chopped-like basket of ingredients to deal with that week.

This week, among many, many other things, a bag of cherries ended up coming home with us (look! Mom! FIRST OF THE SEASON! CHERRIES!).

choppingcherries

Don’t get me wrong–I like to eat cherries right out of the bag but considering we have a lot of other fruit to get through this week, I knew these were destined for muffins. Chocolate cherry muffins. DOUBLE chocolate cherry muffins.

These muffins really blur the line between muffin and cupcake. They are very chocolatey so if you aren’t looking for something indulgent for breakfast, you should look for another cherry muffin recipe. If you are like me and could easily eat cake for breakfast, this is right up your alley.

Batter

These turned out really well and my kids have already asked for seconds. I think I would actually like them to be even more cherry filled since the chocolate is pretty overwhelming. I upped the cherries from the original recipe but I still don’t think its enough. Next time, at least another half cup of chopped cherries and maybe some cherry extract instead of the vanilla.

Double Chocolate Cherry Muffins

2 1/3 cups all-purpose flour
1 1/4 cups white sugar
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 cup whole milk
1/3 cup vegetable oil
2 eggs, beaten
1 teaspoon vanilla extract
2 cups chopped fresh dark sweet cherries
1 heaping cup milk chocolate chips

Preheat your oven to 400 degrees. Line muffin tins with foil muffin liners (I got about 18 muffins from this recipe).

Stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a separate large bowl. In your mixer, combine sour cream, milk, vegetable oil, eggs, and vanilla extract until well mixed. Add the flour mix all at once and mix on the lowest speed until just combined (some streaks are ok). Fold in the cherries and chocolate chips. Fill muffin cups about 3/4 full

Bake until a toothpick inserted into centers comes out clean, about 20 to 25 minutes.

muffin half

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