cherry chocolate chip muffins

deliciously moist, naturally sweetened muffins with fresh juicy cherries and chocolate chips

I know I had said I was taking a break - and I still am for a bit longer! - but baking inspiration finally arrived as a result of fresh cherry season arriving. So I wanted to share this recipe with you all in case any of you are as wild about fresh cherries as I am and looking for delicious ways to bake with them. This recipe is a winner for a few reasons: it comes together really easily (a couple bowls, no stand mixer); it is incredibly moist from the sour cream and milk (and stays moist for the next few days if you don’t finish eating them before then); and the combination of fresh cherries and chocolate is just a match made in heaven.

I hope you give these cherry chocolate chip muffins a try and if you are looking for other fresh cherry baking ideas, check out my cherry chocolate madeleines or my cherry almond blondies with honey. Enjoy!

These muffins are naturally sweetened with coconut sugar, which is the dehydrated and boiled sap of the coconut palm flower that goes through minimal processing and thus retains many of its inherent nutritional properties. To learn more about coconut sugar and other natural sweeteners, check out my natural sweetener 101 post.

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from the archive …

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cherry chocolate chip muffins

makes 12 muffins

ingredients

• 240 grams all-purpose flour

• 2 teaspoons baking powder

• 1/4 teaspoon baking soda

• 3/4 teaspoon salt

• 1/4 teaspoon ground cinnamon

• 140 grams coconut sugar

• 80 grams oil (I used a light-tasting olive oil)

• 2 eggs

• 2 teaspoons vanilla extract

• 170 grams milk (preferably whole)

• 100 grams sour cream

• 50 grams chocolate chips

• 50 grams fresh cherries, pitted and diced

directions

1. Preheat the oven to 350 F and line a muffin pan with muffin liners.

2. In a small bowl, whisk together the 240 grams all purpose flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 3/4 teaspoon salt, and 1/4 teaspoon ground cinnamon.

3. In a medium bowl, whisk together the 140 grams coconut sugar with the 80 grams oil. Add the 2 eggs and 2 teaspoons vanilla extract and mix just until combined. Next, whisk in the 170 grams milk and 100 grams sour cream. Add the dry ingredients and whisk just until combined. Then stir in the 50 grams chocolate chips and 50 grams diced fresh cherries.

4. Distribute the batter evenly into the muffin pan. Bake for about 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for about 10 minutes before transferring to a cooling rack.