Cherry Chocolate Chip Muffins

I was grocery shopping a few days ago and was so excited to see that they had fresh cherries in the produce department! 🙂 Cherries are such a perfect little snack. I enjoy them by themselves and in baked goods. I especially love them in these delicious cherry chocolate chip muffins! I don’t know about you, but I am one of those people that have to have breakfast in the morning.

Otherwise-watchout! My husband is the complete opposite. If there is not something convenient to grab while he is rushing out the door then he doesn’t eat. I make muffins, granola bars, and quick breads all the time so he always has something quick and easy to grab. I am always looking for new quick breakfast recipes, so when I stumbled across this yummy recipe in my muffin cookbook I had to try them! The original recipe called for using frozen cherries that have been thawed, but since I had fresh cherries, I decided to use them.

These muffins are moist, delicious, and the perfect way to start your day. The chocolate and cherry combination is incredible!

Cherry Chocolate Chip Muffins

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Ingredients 

• 2 cups all purpose flour
• 1/2 cup sugar
• 1/3 cup whole wheat flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 large egg, lightly beaten, room temperature
• 1/2 cup milk
• 1/3 cup sour cream
• 4 tablespoons unsalted butter, melted and cooled
• 1/2 teaspoon almond extract
• 1 10 ounce bag frozen sweet cherries, thawed and roughly chopped
• 1/2 cup mini semi sweet chocolate chips

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Instructions

• Preheat oven to 400° F. Lightly grease 12 muffin cups or line with muffin papers
• In a medium bowl, whisk together flour, sugar, whole wheat flour, baking soda, baking powder and salt;set aside.
• In a large bowl, whisk together egg, milk, sour cream, melted butter and almond extract. Stir in cherries and chocolate chips. Add flour mixture and hand stir until just blended.
• Fill each muffin cup 3/4 full with batter.
• Bake in preheated oven for 18 to 20 minutes or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool in muffin pan for five minutes then transfer to wire rack to cool completely.

Author: Laura