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I’m a little bit obsessed with cherries. I could eat a whole pound of them in a sitting – sweet Bing cherries, slightly tarter Raniers … yum. But they’re a little expensive for that luxury.
These muffins just take a big handful of cherries and combine with chocolate for an indulgent but easy breakfast.
Chunky Chocolate Cherry Muffins
- 2 c. white whole wheat flour
- 1 T baking powder
- 3/4 c. sugar
- 1/2 tsp. salt
- 1/4 c. cocoa powder
- 1 egg
- 1 c. milk
- 1/4 c. oil, coconut oil preferred
- 1/2 c. halved or quartered pitted, fresh sweet cherries
- 1/2 c. chocolate chips
Preheat oven to 400F.
In a large bowl, whisk together flour, baking powder, salt, sugar, and cocoa powder. Add in milk, egg, and oil and stir until combined (do not overmix). Fold in chocolate chips and cherry pieces.
Use an ice-cream scoop or large cookie scoop to divide into greased or papered muffin tins. Fill about 3/4 full.
Baked 20-22 minutes, until a toothpick inserted in the middle of a muffin comes out clean.
Cool on a rack.
What is your favorite fruit? Cherries definitely top my list, and I also love peaches and nectarines. I love pretty much any fruit, though!
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