Double Chocolate Cherry Muffins
Love the flavors of chocolate and cherry? They come together perfectly in these decadent chocolate cherry muffins! Cocoa powder, chocolate chips, and fresh cherries combine to create the ultimate chocolate muffin flavor!
Servings: 12 servings
Ingredients
- 2 eggs
- ¾ cup ricotta I used lowfat, but whole is also great!
- ¾ cup sugar
- ½ cup milk I used almond milk, but use the milk you prefer.
- 2 teaspoons vanilla
- 6 tablespoons butter, melted You can also use any other neutral oil you prefer.
- 1 cup all-purpose flour
- ½ cup whole wheat pastry flour
- ½ cup unsweetened cocoa powder I like Hershey's special dark
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup fresh cherries, chopped
- ½ cup semi sweet chocolate chips I also like dark chocolate chips!
Instructions
- Preheat oven to 350 degrees.
- Prepare pan. You can either use a loaf pan, muffin pan, or square brownie pan like I used. Spray well, so the muffins won't stick. Set aside.
- Combine the ricotta, sugar, eggs, milk, vanilla and butter in bowl.
- In separate smaller bowl, combine flour, baking powder, cocoa, baking powder, baking soda and salt.
- Combine wet and dry, careful not to over mix. Add in chopped cherries and chocolate chips. Fold to combine.
- Bake until toothpick inserted comes out almost clean. These will continue to bake even after you pull them out.
- Allow to cool, or eat immediately. Your choice!
- Now, sit back and enjoy. You deserve it!
Notes
Use fresh cherries if possible. If you are using frozen be sure to thaw them out and drain off any excess water before adding them to the muffin mixture.
Slightly underbake for a moister muffin.
Store leftover muffins at room temperature for up to two days or in the freezer for up to three months. Allow them to cool completely before you store them in an airtight container.