Choc Cherry Muffins Recipes

CHOCOLATE CHERRY MUFFINS

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.

CHOCOLATE CHERRY MUFFINS

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.

DOUBLE CHOCOLATE CHERRY MUFFINS

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.

CHOCOLATE CHIP CHERRY MUFFINS

Steps:

• Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
• Whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
• Whisk together the eggs, butter, yogurt, and vanilla extract. Pour the wet ingredients into the dry ingredients, and mix until just combined. Fold in the chocolate chips and cherries.
• Divide the batter evenly between the 12 muffin cases, and bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean.
• Allow to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.

CHERRY MUFFIN

Steps:

• 1. Preheat oven to 375. Line muffin tins with liners or spray with cooking spray.
• 2. Make the crumb topping: In medium bowl, combine all dry ingredients. Stir in butter then pinch mixture until it forms pea size chunks.
• 3. Make the muffins: In a small bowl whisk the flour, baking powder and salt. In a large bowl, combine the sugar, eggs and oil and beat with a hand mixer until well combined. Beat in the milk and vanilla. Add the flour mix and beat on low speed until the batter is smooth. Stir in the cherries.
• 4. Spoon the batter into muffin tins filling about 3/4 full. Sprinkle crumb topping on each muffin and bake for about 30 minutes until a toothpick inserted in center comes out with a few moist crumbs attached.
• 5. Let cool for 10 minutes before removing from pan.

CHERRY CHOCOLATE CHIP MUFFINS

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.

CHOC-CHERRY MUFFINS

Steps:

• Heat oven to 200C/fan 180C/gas 6 and line a 12-hole muffin tin with some paper cases. Sift the flour, and bicarbonate of soda into a large bowl, then stir in the cherries, chocolate and sugar. Add the beaten eggs, yogurt and then the butter and stir to combine. It doesn't matter if the mixture looks a bit lumpy, it's more important not to overmix or the muffins will turn out tough.
• Fill the paper cases and bake for 20-25 mins until risen and golden brown. Transfer to a rack to cool. They are especially delicious eaten slightly warm.

FRESH CHERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
• Mix flour, 3/4 cup sugar, baking powder, and salt together in a bowl.
• Whisk oil, milk, egg, and almond extract together in a small bowl. Pour into flour mixture; stir gently until incorporated. Fold cherries into the batter.
• Spoon batter into the muffin cups, filling each 2/3 of the way full. Sprinkle 1 tablespoon sugar on top.
• Bake muffins in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.

CHOCOLATE CHERRY MUFFINS

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.

CHERRY CHOC MUFFINS

Steps:

• In a mixer using the blade attachment, cream together the butter and sugar. Add the eggs, one at a time, and mix for 4 mins. Add the flour, baking powder and milk, and mix for a further 4 mins on slow, then mix in the chocolate.
• Heat oven to 200C/180C fan/gas 6. Cut 16 squares of baking parchment big enough to act as cases for the holes of your muffin tins. Using a piping bag or a spoon, fill the muffin cases with the mixture. When all the cases are filled, share the cherries equally between the muffins, pushing them into the mixture as you go. Bake for 25 mins, then serve warm or cold.

DARK CHOCOLATE CHERRY MUFFINS

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).

CHOCOLATE-CHERRY MUFFINS

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.

CHOCOLATE CHERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F. Spray a muffin tin with cooking spray or grease with butter or shortening. Set aside.
• In a large bowl, stir together flour, baking soda, baking powder, and salt. Stir cherries and chocolate chips into the flour mixture.
• In a medium bowl, whisk together oil, eggs, yogurt, sugar, and vanilla. Stir wet ingredients into dry just until mixed. Use a spring-loaded disher or a 1/3 cup measuring cup to scoop batter evenly into muffin tin.
• Bake in preheated oven 15-18 minutes or until tops are golden brown. Cool on a wire rack.

DOUBLE CHOCOLATE CHERRY ZUCCHINI BREAD

Steps:

• Step 1 For this recipe use a stand mixer fitted with a paddle attachment or a handheld mixer with beaters.
• Step 2 Prepare cupcake pans by lining with cupcake liners or spraying with pan spray.
• Step 3 In a medium mixing bowl measure the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
• Step 4 Cream together the butter and brown sugar until light and smooth.
• Step 5 Add egg and vanilla, scraping sides of bowl frequently. ( if the mixture looks a little lumpy or curdled, keep mixing on medium speed until it gets smooth)
• Step 6 Add the zucchini, Greek yogurt, and buttermilk to the egg mixture. Scrape sides and fold all ingredients together.
• Step 7 Gently fold in the dry ingredients until just blended.
• Step 8 Add the cherry pieces and chocolate chips and fold to blend.
• Step 9 Scoop into muffin tins filling each well 3/4 full.
• Step 10 Bake at 350 degrees for 18-20 minutes.
• Step 11 Check for doneness by inserting a toothpick in the center.

CHEWY CHOCOLATE-CHERRY COOKIES

Steps:

• Combine flour, baking soda, and salt in a bowl.
• Beat brown sugar, shortening, and eggs in a large bowl with an electric mixer until well combined. Mix in milk, vanilla, and almond extract. Add flour mixture gradually, beating well after each addition. Stir in cherries and chocolate chunks.
• Place dough in the refrigerator for 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C).
• Drop heaping tablespoons of dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until the edges are golden, 8 to 10 minutes, switching racks halfway through.