This was not planned. I had something else entirely in mind for you today, but this happened instead. And I’m glad it did. It has been far far far too long since I’ve made a muffin, and these have satisfied this craving and more. The chocolate chips are nice and melty and the dried cherries give that hint of sweet/tartness that just makes these muffins crazy addicting. You need to make them to believe me. Go ahead. I’ll wait…
So have you made them yet? What? No??!! Alright, I’ll give you some time to round everything up. These muffins are soft and fluffy. The brown sugar gives it a bit of moistness and richness, the white whole wheat flour makes you feel like you’re being healthy, and the chocolate chips (which is what this really is all about) gives you that decadent feeling. You could totally make these with either all dried cherries or all chocolate chips, but I really do like the combination. I mean, it’s almost like having a chocolate covered cherry inside a muffin.
I’ve been eating these for breakfast, but I hope you don’t judge too much that I originally made them for dessert. There’s just something about having dessert for breakfast that feels so bad and so good at the same time.
Chocolate Chip Cherry Muffins
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
Makes: about 17 muffins
2 cups of white whole wheat flour 1/2 cup of granulated sugar 1/2 cup of brown sugar 1 tablespoon of cinnamon 1 teaspoon of baking soda 1/2 teaspoon of salt 1/2 cup of chocolate chips 1/2 cup of dried cherries 2 eggs, room temperature 3/4 cup of plain greek yogurt 1/2 cup of melted coconut oil 1/2 cup of milk
1) Preheat oven to 425° F and line a cupcake tin with either silicone or paper liners. 2) In a medium sized mixing bowl, combine all the dry ingredients including the chips and cherries. 3) Add in the eggs, yogurt, oil, and milk and stir until everything is just combined. Be careful not to overmix. 4) Scoop the batter into the cups and fill to the top. Bake for 5 minutes at 425° F and then turn the heat down to 350° F without taking the muffins out of the oven and bake for another 12 minutes. The muffins are done when a toothpick inserted come out clean. 5) Take out of the oven once done, and leave in the tin to cool for about 5 minutes. Continue to cool on a wire rack.