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Chocolate Cherry Muffins

Total Time

Prep: 15 min. + standing Bake: 15 min.

Makes

1 dozen

After returning from a trip to Door County, Wisconsin loaded with dried cherries, I began looking for ways to use them. I developed this lower fat, whole grain, moist and delicious muffin with nutritious ingredients. It works well as an afternoon snack or on a brunch buffet. Everyone that tries them asks for the recipe! —Cindy Beberman, Orland Park, Illinois
Chocolate Cherry Muffins Recipe photo by Taste of Home

Ingredients

  • 1 cup boiling water
  • 2/3 cup dried tart cherries
  • 1-1/2 cups whole wheat pastry flour
  • 1/2 cup plus 1 tablespoon sugar
  • 1/4 cup plus 3 tablespoons baking cocoa
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 large eggs, room temperature
  • 1 cup mashed ripe banana (about 2 medium)
  • 1/3 cup canola oil
  • 1/4 cup 2% milk or unsweetened almond milk
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped pecans

Directions

  1. Preheat oven to 350°. Pour boiling water over cherries in a small bowl; let stand 15 minutes. Drain. Coarsely chop cherries; set aside.
  2. In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, salt and cinnamon. In another bowl, whisk eggs, bananas, oil, milk and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in pecans and cherries.
  3. Divide batter among 12 greased or paper-lined muffin cups. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
  4. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

Nutrition Facts

1 muffin: 229 calories, 11g fat (1g saturated fat), 31mg cholesterol, 347mg sodium, 31g carbohydrate (17g sugars, 3g fiber), 4g protein.

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