CHOCOLATE CHERRY MUFFINS
Store-bought baking mix is a handy starting point for these muffins that are chock full of chocolate and tart dried cherries.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 200 g, Fat 9 g, Fiber 1 g, Protein 3 g, SaturatedFat 3 g
CHOCOLATE CHERRY MUFFINS
Favorite flavors of chocolate and cherry marry in muffins for a sweet treat.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 560, Carbohydrate 84 g, Cholesterol 40 mg, Fat 4, Fiber 4 g, Protein 7 g, SaturatedFat 4 g, ServingSize 1 Jumbo Muffin, Sodium 430 mg, Sugar 55 g, TransFat 0 g
DOUBLE CHOCOLATE CHERRY MUFFINS
I was trying to think of a way to use my overabundance of Bing cherries last summer. I have an obsession with muffins, so I started brainstorming, and thus was born these wonderful, chocolaty muffins.
Provided by kjstrom
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 370.1 calories, Carbohydrate 54.3 g, Cholesterol 40.2 mg, Fat 16.2 g, Fiber 2.7 g, Protein 5.8 g, SaturatedFat 6.5 g, Sodium 311.6 mg, Sugar 31.9 g
CHOCOLATE-CHERRY MUFFINS
Come for the bittersweet chocolate and dried cherries; stay for the healthy serving of oats, nut butter, and yogurt that will keep you going all morning
Provided by Colleen Weeden
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F. Line twelve 2 1/2-inch muffin cups with paper bake cups. In a large bowl stir together all-purpose flour, whole wheat flour, 3/4 cup of the oats, the brown sugar, baking powder, baking soda, and 1/2 teaspoon salt. In another bowl whisk together eggs, yogurt, almond butter, and oil. Add yogurt mixture all at once to flour mixture. Stir just until moistened. Fold in cherries and chocolate.
- Spoon batter into muffin cups. In a small bowl stir together remaining 2 tablespoons oats and the seeds. Sprinkle oat mixture over batter.
- Bake 15 to 18 minutes or until golden. Cool in muffin cups on a wire rack 5 minutes. Serve warm. Makes 12 muffins.
Nutrition Facts : Calories 242 kcal, Carbohydrate 29 g, Cholesterol 34 mg, Protein 8 g, SaturatedFat 2 g, Sodium 247 mg, Sugar 12 g, Fat 11 g, UnsaturatedFat 9 g
DARK CHOCOLATE CHERRY MUFFINS
I bake daily and having failed to find a chocolate muffin recipe that 'hit the spot' I decided to take matters into my own hands, hence this recipe. Somewhat similar to a cupcake in texture, a lighter crumb and good depth of flavour gives you a muffin that's totally chocolate dream delicious!
Provided by Fili Eve
Categories Quick Breads
Time 32m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to gas mark 4/350F/180°C.
- Prepare muffin tin with paper liners or brush cups with butter.
- Put cherries in a small dish and cover with boiling water. Leave to rehydrate for 5-10 minutes. Discard water and transfer cherries to kitchen paper where they can drain of any excess moisture. (If your cherries are particularly plump then you can skip this step as it shouldn't be necessary).
- In a small microwavable bowl, on low/medium heat setting, melt chopped chocolate and butter in microwave stirring at 30 second intervals until smooth and combined. Set aside to cool slightly.
- Chop cherries into pieces and set aside.
- In a small dish combine 2 tablespoons of brown sugar and cinnamon, set aside. (This is to sprinkle on the muffins before they go in the oven).
- Into a large mixing bowl, sift flour, baking powder and salt, whisk to combine. Mix in the 1/2 cup sugar, make a well in the center and set aside.
- In a small bowl (or measuring jug) whisk together lightly beaten egg, buttermilk, sour cream, vanilla and almond extracts. Now gradually add this to the cooled chocolate and butter mixing well until smooth and even in colour.
- Now pour this into the flour/sugar and mix using a folding action until all traces of flour have disappeared and is smooth and even in colour. Finally fold in cherries. (This is a rich and sticky batter so don't be alarmed!).
- Spoon into muffin tins, sprinkle with sugar/cinnamon and bake on the middle shelf of oven for 20-22 minutes.
- NB: I use a Chicago Metallic muffin pan which appears to allow for larger muffins. If your pan is similarly sized then this recipe will make 5 generous sized muffins with good crowns.(23-25 mins cooking time).
Nutrition Facts : Calories 329.9, Fat 17, SaturatedFat 10.3, Cholesterol 57.2, Sodium 191.6, Carbohydrate 44.2, Fiber 3.2, Sugar 23.4, Protein 5.7
CHERRY CHOCOLATE CHIP MUFFINS
"I made these yummy muffins for my husband, who considers himself a muffin expert, and he polished off four of them in one sitting," Joanne Minke writes from St. Petersburg, Florida. "It's a good thing the recipe only makes six!"
Provided by Taste of Home
Time 35m
Yield 6 muffins.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 321 calories, Fat 15g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 194mg sodium, Carbohydrate 44g carbohydrate (24g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE-CHERRY CUPCAKES
If you're a fan of chocolate and cherry, then these cupcakes are for you! Start by making a quick cherry compote to use in both the cupcakes and the frosting for maximum cherry flavor! The cherry buttercream recipe makes enough to generously frost the cupcakes, so keep that in mind when making it!
Provided by Kim
Time 1h40m
Yield 24
Number Of Ingredients 21
Steps:
- Bring cherries, sugar, and lemon juice to a simmer in a medium pot over medium-low heat. Cook until sugar is dissolved, stirring frequently. Remove 2 tablespoons of cherry juice from the pot and place in a small bowl. Stir in cornstarch until thoroughly combined. Add cornstarch mixture to the pot and simmer until thickened and slightly reduced, about 5 minutes more.
- Remove compote from heat and cool completely. Measure out 1 cup for the cupcake batter. Reserve remaining compote, about 6 tablespoons, for the frosting.
- Preheat the oven to 350 degrees F (175 degrees C). Line or grease two standard 12-cup muffin tins.
- Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Set aside.
- Beat brown sugar, butter, and white sugar together in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract. Mix in 1/3 of the flour mixture, stirring until just combined. Pour in 1/2 of the sour cream and cooled coffee; mix until just combined.
- Continue alternating additions of the flour mixture with sour cream and coffee, beginning and ending with the flour mixture, until batter is smooth. Do not overmix. Gently fold in 1 cup cherry compote. Fill each prepared muffin cup 2/3 full of batter.
- Bake in the preheated oven until the tops of the cupcakes spring back lightly when touched, 15 to 18 minutes. Cool in the tins for a few minutes before removing to a wire rack to cool completely.
- Prepare cherry buttercream while the cupcakes are cooling. Beat butter in a large bowl until light and fluffy. Add powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Add 2 tablespoons of cherry compote and beat on medium-high speed until thoroughly combined. Repeat twice more with remaining cherry compote, beating well after each addition. Add heavy cream and beat until frosting is fluffy, 2 to 3 minutes.
- Spread or pipe frosting over the cooled cupcakes.
Nutrition Facts : Calories 337.5 calories, Carbohydrate 50.8 g, Cholesterol 51.9 mg, Fat 15.1 g, Fiber 1.7 g, Protein 2.9 g, SaturatedFat 9.3 g, Sodium 214.9 mg, Sugar 39.4 g
CHOCOLATE CHERRY MUFFINS
Chocolate and cherries swirl together in this rich muffin recipe.
Categories Bread Chocolate Breakfast Brunch Dessert Bake Quick & Easy Cherry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 12 muffins
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Heat butter and half of chocolate in milk in a 2-quart saucepan over low heat, stirring constantly, until just melted. Remove from heat. Cool 15 minutes. Add eggs and whisk until smooth.
- Whisk together flour, cocoa, brown sugar, baking powder, baking soda, and salt in a medium bowl until combined well. Add chocolate mixture and stir until just combined. Stir in remaining chocolate and cherries.
- Divide among 12 greased (1/2-cup) muffin cups. Bake until a tester comes out clean, 14 to 18 minutes. Cool in pan on a rack 5 to 10 minutes.
CHOCOLATE CHIP CHERRY MUFFINS
I created these muffins this morning when I couldn't find a recipe for what I wanted. I get my dried cherries from nutsonline.com, and they are very moist (for a dried fruit, that is), so I didn't need to plump them first. Because there is so little fat in the batter, muffin papers will stick, so grease your muffin cups well. These do not rise very high, but they taste wonderful.
Provided by emily hauer
Categories Quick Breads
Time 27m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 126, Fat 2.7, SaturatedFat 1.5, Cholesterol 1, Sodium 291.4, Carbohydrate 23.5, Fiber 2.6, Sugar 10, Protein 4
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