Description
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.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
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.
Nutrition
- 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