I’ll be the first to admit that we mix up meals in our house. Breakfast for dinner, for instance. And I fully believe that there’s nothing better than starting your day with a piece of pie. Or cold pizza. (Or having your morning coffee in ice cream form. Hehe.)
And while these babies have cocoa powder and chocolate chips, there’s only one stick of butter and 3/4 of a cup of sugar in a batch of 24. Plus, there’s Greek yogurt and cherries! (I bet if you swapped out some of the flour for a whole-wheat variety, they’d be even healthier.) So… totally acceptable for breakfast. And lunch. And dessert.
The most time-consuming part of making these guys is pitting the cherries, and even with that step, I was still able to get a batch of these in and out of the oven before work one day. They baked up into these jumbo-sized, perfectly domed beauties too. We enjoyed the first batch fairly well, but decided that they needed more cherries and chocolate chips. So, I upped the mix-ins the second time around, and they are going fast around here. 🙂
Chocolate Cherry Muffins
2 2/3 cup plus 1 tablespoon all-purpose flour
1/3 cup dark cocoa powder (I used Hershey’s Special Dark.)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened and cut into cubes
2 large eggs
3/4 cup sugar
1 1/2 cups Greek yogurt or sour cream (I used half yogurt, half sour cream.)
2 teaspoons vanilla
1/2 teaspoon almond extract
1 1/2 cups chopped, pitted sweet cherries
1 1/3 cups semi-sweet chocolate chips
Preheat oven to 400 degrees. Line muffin tins with paper liners and set aside.
In a medium bowl, whisk together 2 2/3 cups of flour, the cocoa powder, baking powder, baking soda and salt. Set aside.
Meanwhile, cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, scrapping down the bowl as needed. Mix in the vanilla.
Stir in half of the dry ingredients until just combined, then add one-third of the yogurt. Stir in half of the remaining flour and then another third of the yogurt. Mix in the remaining flour, followed by the last of the yogurt.
Toss the cherries with the remaining tablespoon of flour. Gently fold in the chopped cherries and chocolate chips in to the batter, which will be very thick. Divide the mixture between the prepared muffin pans. Bake at 400 degrees for 8 minutes, then reduce the oven temperature to 375. Bake for an additional 8 to 10 minutes, or until muffins test done with a toothpick.
Remove from oven and cool on a wire rack for 5 minutes, then remove from pan and allow to cool completely. Store in an airtight container.
Yield: 24 generous muffins
Barely adapted from Confections of a Foodie Bride, who adapted it from Cook’s Illustrated