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Cherry Milk Chocolate Chip Muffins

Cherry Milk Chocolate Chip Muffins

These cherry milk chocolate chip muffins are not only beautiful to look at, but they are also delicious to eat too! My kids have been asking for muffins, and since my son isn’t feeling well, I decided to make them a batch today. I had cherries on hand along with milk chocolate chips and decided they would make a terrific muffin combination. Don’t be intimidated by slicing cherries – it took me 5 minutes to slice mine up with a paring knife and it was worth the effort.  My kids LOVED these muffins. They said the cherries and chocolate together were awesome and that the muffins were moist and yummy. I have a feeling we’ll be making these again!

Cherry Milk Chocolate Chip Muffins

How to Make Cherry Milk Chocolate Chip Muffins

Preheat the oven to 425 degrees. Coat a muffin tin with cooking spray.

Combine the flours, baking powder, and salt together in a bowl until well blended.

Whisk together the eggs and sugar. Add the vanilla, milk, and coconut oil, and whisk until well combined. Slowly add the flour mixture to the egg mixture and stir until just combined – don’t over mix! The batter will be very thick and a bit lumpy. Fold in the chocolate chips and then very gently (so they don’t break up) fold in most of the cherries. Spoon batter into the prepared muffin tin then add a few of the remaining cherries to the top of each muffin, making sure to push them down gently into the batter. Sprinkle with the turbinado sugar.

Cherry Milk Chocolate Chip Muffins

Place into the oven and bake at 425 for 5 minutes. Reduce the heat to 375 and continue baking for 13-15 minutes, or until a tester inserted into the center of a muffin comes out clean. Remove from the oven and cool for a few minutes in the pan before moving them to a cooling rack. Serve plain or with butter. Enjoy.

Cherry Milk Chocolate Chip Muffins

Cherry Milk Chocolate Chip Muffins

 

Yield: 12 muffins

Total Time: 20 minutes 

Ingredients:

2 1/2 cups flour
1/2 cup whole wheat flour
4 tsp baking powder
1/2 tsp salt
2 large eggs, at room temperature
1/2 cup white sugar
1/4 cup brown sugar
1 tsp vanilla extract
1 cup milk
1/2 cup coconut oil, melted
2/3 cup milk chocolate chips
1 1/4 cup fresh cherries, pitted & sliced, divided
Turbinado sugar

Directions:

Preheat the oven to 425 degrees. Coat a muffin tin with cooking spray.

Combine the flours, baking powder, and salt together in a bowl until well blended.

Whisk together the eggs and sugar. Add the vanilla, milk, and coconut oil, and whisk until well combined. Slowly add the flour mixture to the egg mixture and stir until just combined – don’t over mix! The batter will be very thick and a bit lumpy. Fold in the chocolate chips and then very gently (so they don’t break up) fold in most of the cherries. Spoon batter into the prepared muffin tin then add a few of the remaining cherries to the top of each muffin, making sure to push them down gently into the batter. Sprinkle with the turbinado sugar.

Place into the oven and bake at 425 for 5 minutes. Reduce the heat to 375 and continue baking for 13-15 minutes, or until a tester inserted into the center of a muffin comes out clean. Remove from the oven and cool for a few minutes in the pan before moving them to a cooling rack. Serve plain or with butter. Enjoy.

Recipe and photos by For the Love of Cooking.net

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14 Comments

  1. I tend to buy cherries and then just eat them straight from the container or bag. But now I seriously want to make these muffins!

  2. Hope your son feels better soon. Anyway, cherries and chocolate make such an awesome combo, don’t they? So you know these muffins appeal to me! Terrific recipe — thanks so much.

  3. at first, i thought these were somehow made with cherry milk, and i immediately wondered where i could get some! 🙂

  4. The huge pieces of cherry are wonderful! I’m sure your kids enjoyed them, and I hope your son feels better soon.

  5. Oh wow! These muffins look PERFECT!! I’d almost not want to eat them…ALMOST. Let’s not get crazy here. 😉

  6. Cherries and chocolate are PEEERRFFFEECCTT together!! Definitely loving on these muffins!

  7. Can you substitute the jarred maraschino cherries? I’m short on time today!

    1. RM Nuzzo,

      I am not sure how they will turn out because I’ve never tried it. I would drain the cherries on paper towels first so they are as dry as possible. Let me know how they turn out!

      Pam

  8. Is there a substitute for the coconut oil that you can suggest? And if so, in what amount? Thanks so much. Would love to try these but just don’t have coconut oil on hand.

    1. Lorr, Use the same amount of canola or vegetable oil in replacement.

      Pam