Cherry Chocolate Chip Muffins Recipes

CHOCOLATE CHIP CHERRY MUFFINS

Steps:

• Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
• Whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
• Whisk together the eggs, butter, yogurt, and vanilla extract. Pour the wet ingredients into the dry ingredients, and mix until just combined. Fold in the chocolate chips and cherries.
• Divide the batter evenly between the 12 muffin cases, and bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean.
• Allow to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.

CHERRY CHOCOLATE CHIP MUFFINS

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in cherries and chocolate chips., Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

CHERRY CHOCOLATE CHIP MUFFINS

Steps:

• In a small bowl, combine the flour, sugar, baking powder, and salt.
• In another bowl, whisk the egg, milk, oil, and extract together.
• Stir into dry ingredients just until moistened.
• Fold in cherries and chocolate chips.
• Fill paper-lined muffin cups 3/4 full.
• Bake in a preheated 350° oven for 20-25 minutes or until a pick comes out clean.
• Cool for 5 minutes before removing from pan to a wire rack.

CHOCOLATE CHIP CHERRY MUFFINS

Steps:

• Preheat oven to 400.
• Grease a 12-cup muffin pan.
• Mix whole wheat pastry flour, baking powder, and salt in a large bowl.
• In a slightly smaller bowl mix milk, vanilla yogurt, egg whites, brown sugar, and almond extract.
• Pour wet ingredients on top of dry ingredients. Mix until dry ingredients are just barely moistened.
• Gently fold in chocolate chips and dried cherries.
• Spoon into muffin cups, about 2/3 full.
• Bake for 18 to 20 minutes, until toothpick comes out clean.
• Let rest in muffin pan for 5 minutes, then remove the muffins and place them on a cooling rack.

CHOCOLATE CHERRY MUFFINS

Steps:

• Heat oven to 375°F. Grease bottoms only of 6 jumbo muffin cups (3 1/2x1 3/4 inch) or 12 regular-size muffin cups (2 1/2x1 1/4 inch) with shortening, or line muffin cups with paper baking cups.
• In medium bowl, beat milk, oil and egg with fork. Stir in remaining ingredients except cherries, juice and powdered sugar just until flour is moistened. Stir in cherries. Divide batter evenly among muffin cups. (For 12 regular-size muffins, cups will be almost full.)
• Bake jumbo muffins 23 to 25 minutes, regular-size muffins 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool jumbo muffins 10 minutes or regular-size muffins 5 minutes; remove from pan.
• In small bowl, mix powdered sugar and reserved 2 tablespoons cherry juice with spoon; drizzle over warm muffins. Serve warm.

DOUBLE CHOCOLATE CHERRY MUFFINS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease 12 jumbo (3 1/2-inch) muffin cups or line with paper baking cups.
• Stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a separate large bowl, and make a well in the center; set aside. Whisk together the sour cream, milk, vegetable oil, eggs, and almond extract in a bowl until evenly blended. Pour the sour cream mixture into the well, then stir in the flour mixture until just combined. Fold in the cherries and chocolate chips. Spoon into prepared muffin cups, filling half full.
• Bake until a toothpick inserted into centers comes out clean, about 20 to 25 minutes. Cool in pan on wire rack 5 minutes. Remove from pan and cool completely on wire rack. Store tightly covered at room temperature.

CHERRY VANILLA CHIP MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Lightly grease or line a 12-cup muffin tin with paper liners.
• In a large bowl blend the banana, egg substitute, soy milk, oil and applesauce together. Stir in the rice flour, sucanat, baking powder and salt. Mix until just moistened then stir in the dried cherries and vanilla chips. Pour batter into the prepared muffin tin, filling each cup 2/3 full.
• Bake at 400 degrees F (205 degrees C) for 30 minutes.

CHERRY CHIP MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk and oil; stir into dry ingredients just until moistened. Drain cherries, reserving 2 tablespoons of juice for glaze (discard remaining juice or save for another use). Chop cherries; fold the chips, pecans and cherries into the batter. , Drop by tablespoonfuls into greased or paper-lined heart-shaped or miniature muffin cups. Bake at 375° for 10-13 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes; remove from pans to wire racks. Combine confectioners' sugar and reserved cherry juice to make a thin glaze; drizzle over muffins. Serve with cream cheese if desired.

CHOCOLATE CHERRY MUFFINS

Steps:

• Preheat oven to 375 degrees. Line 12 standard muffin cups with paper liners; lightly coat liners with cooking spray.
• Whisk together baking mix and sugar. In a large bowl, whisk together applesauce, buttermilk, eggs, oil, and vanilla. Fold in dry mixture until just combined, then gently fold in chocolate and cherries.
• Divide batter evenly among cups, filling each to the brim. Bake until a toothpick inserted in center of a muffin comes out clean, 25 to 30 minutes. Let cool in pan 5 minutes, then remove from pan and let cool completely on a wire rack.

CHOC-CHERRY MUFFINS

Steps:

• Heat oven to 200C/fan 180C/gas 6 and line a 12-hole muffin tin with some paper cases. Sift the flour, and bicarbonate of soda into a large bowl, then stir in the cherries, chocolate and sugar. Add the beaten eggs, yogurt and then the butter and stir to combine. It doesn't matter if the mixture looks a bit lumpy, it's more important not to overmix or the muffins will turn out tough.
• Fill the paper cases and bake for 20-25 mins until risen and golden brown. Transfer to a rack to cool. They are especially delicious eaten slightly warm.