Recipe
Side Dish
Chilean Cherry Chocolate Chip Muffins
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
- 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 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.
Recipe Source:
www.fruitsfromchile.com.