Chilean Cherry Chocolate Chip Muffins


Side Dish
Chilean Cherry Chocolate Chip Muffins

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    Servings and Ingredients

    2 ⅔ c. flour
    ½ c. cocoa powder
    2 tsp. baking powder
    ½ tsp. baking soda
    ½ tsp. salt
    8 tbsp. unsalted butter, cubed and softened
    ½ c. white sugar
    ½ c. brown sugar
    2 large eggs
    2 tsp. vanilla
    1 ¾ c. plain fat-free or plain Greek yogurt
    1 ¼ c. fresh Chilean Cherries, pitted and chopped
    1 ¼ c. chocolate chips (about 6 oz by weight)
    Baking spray or paper liners


    1. Preheat oven to 375 degrees. 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.
    2. 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.
    3. Bake 15 to 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.

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