Cherry Chocolate Chip Muffins are soft, fluffy and loaded with chunks of cherries and chocolate chips. They're perfect for breakfast or an afternoon snack.
- 1 1/4 cups whole wheat flour
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2 large eggs
- 3/4 cup milk
- 1/2 cup unsweetened applesauce
- 1/4 cup pure maple syrup
- 3 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 cup cherries, pitted and diced
- 1/4 cup + 2 tablespoons semi-sweet chocolate chips
- Preheat the oven to 400°F. Line a muffin tin with paper liners. Lightly spray the liners with cooking spray or lightly brush the liners with oil.
- In a medium bowl, whisk together the flours, baking powder, baking soda and salt.
- In a large bowl, whisk together the eggs, milk, applesauce, maple syrup, coconut oil, and vanilla extract.
- Stir the flour mixture into the wet ingredients mixture until just combined. Do not over-mix. Gently fold in the cherries and 1/4 cup chocolate chips.
- Divide the batter evenly among the muffin cups, filling each cup about 3/4 full. Top with remaining 2 tablespoons of chocolate chips.
- Bake for 15-18 minutes, until golden and an inserted toothpick comes out with only a few crumbs. Allow to cool in the pan for 5 minutes before moving to a wire rack to cool completely.
You can use either fresh or frozen (thawed) cherries in this recipe.
To store, keep in an airtight container at room temperature for up to 2 days. To freeze, individually wrap, then freeze in a freezer bag for up to 2 months.
Nutritional values (per serving) are approximates only.
- Serving Size: 1 muffin
- Calories: 184
- Sugar: 10.7 g
- Sodium: 96.3 mg
- Fat: 6.9 g
- Saturated Fat: 4.6 g
- Carbohydrates: 27.5 g
- Fiber: 2.3 g
- Protein: 4.6 g
- Cholesterol: 32.2 mg
Keywords: muffins, cherries, cherry, chocolate chip, breakfast