Chocolatey Cherrie Muffins 2001
Indulge your sweet tooth with these decadent Chocolatey Cherrie Muffins 2001, a delightful blend of rich cocoa, melty semi-sweet chocolate chips, and tart dried cherries. Perfectly moist thanks to creamy Greek yogurt and a hint of vanilla, these bakery-worthy treats come together in just 15 minutes of prep time, making them an ideal choice for breakfast, dessert, or a midday snack. Baked to perfection in under 20 minutes, they’re finished with a light dusting of powdered sugar for a touch of elegance. Whether you're hosting a brunch or simply craving a chocolate-cherry pairing, these muffins are sure to satisfy. With keywords like "chocolate muffins," "cherry muffins," and "easy muffin recipe," this crowd-pleaser is as searchable as it is scrumptious.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.5 cups unsweetened cocoa powder
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cups plain Greek yogurt
- 0.5 cups whole milk
- 0.25 cups vegetable oil
- 1 teaspoons vanilla extract
- 2 units large eggs
- 1 cups semi-sweet chocolate chips
- 0.75 cups dried cherries
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the Greek yogurt, milk, vegetable oil, vanilla extract, and eggs until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; the batter may still have a few lumps.
Gently fold in the chocolate chips and dried cherries, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, dust the tops of the muffins with powdered sugar if desired, and serve.
Nutrition Facts
Calories |
3573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.2 g | 173% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 33.9 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 2391 mg | 104% | |
| Total Carbohydrate | 587.6 g | 214% | |
| Dietary Fiber | 60.7 g | 217% | |
| Total Sugars | 302.9 g | ||
| Protein | 100.3 g | 201% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 703 mg | 54% | |
| Iron | 36.7 mg | 204% | |
| Potassium | 2810 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
