Chilean Cherry Chocolate Chip Muffins
Ingredients
- 2 2/3 cups flour
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, cubed and softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 3/4 cups plain fat-free or plain Greek yogurt
- 1 1/4 cups fresh Chilean cherries, pitted and chopped
- 1 1/4 cups chocolate chips (about 6 ounces by weight)
- Baking spray or paper liners
Directions
Preheat oven to 375°F. Line muffin tin with paper liners or spray with nonstick baking spray. In a large bowl, mix flour, cocoa powder, baking powder, baking soda, and salt; set aside.
In the bowl of electric mixer with paddle attachment, cream butter and sugars on medium speed until fluffy, about 3 minutes. Add eggs one at a time and vanilla. Mix until well combined. Reduce speed to low; alternate flour mixture and yogurt until incorporated. Remove bowl from mixer, gently fold in cherries and chocolate by hand. Divide batter among muffin tins using a cookie scoop. Batter is very thick. Bake 15-20 minutes, rotating half way through. Test muffin by inserting skewer in the center. Skewer should come out clean. Let cool for 5 minutes before removing from pan.
Serves 18
