Dark Cherry & Chocolate Chip Muffins

Raquel StecherAbout Me
Blogger at Thoughtful Eating and Vintage Brand New. Please add my to your circles.

My friend H. (whom I've blogged about before), threw a game night at her place. A group of us had a blast playing charades and Apples to Apples. Everyone brought something and I decided it was a good opportunity to try a new recipe. I recently saw a recipe of Strawberry Hedgehog's blog for Vegan Dark Cherry and Chocolate Cake. While I'm never afraid to try a vegan dessert, my kitchen confidence has been pretty low lately, especially after a series of culinary failures. So I decided to play it safe and make a new recipe off of a tried and true classic, my Chocolate Chip Banana Bread.

My confidence rose a bit when these turned out to be quite delicious. It helped that the friends that helped me eat these at the game night were gasping with delight. My friend Lisa even said it was a new favorite. Huzzah! Success. Confidence has been restored. At least until my next failure.


2 cups of chopped dark cherries (well drained if frozen)
1/2 cup of sour cream
2 eggs
2 teaspoons of vanilla
10 tablespoons of butter melted and cooled

2 cups of flour
1/2 cup of brown sugar
3/4 teaspoon of baking powder
1/2 teaspoon of salt

1 cup of chocolate chips

This recipe makes 12 muffins

Preheat your oven to 350 degrees.

Chop your cherries and drain any excess juice.

Mix your sour cream, eggs, vanilla and butter in a bowl. Set aside.

Mix the flour, baking powder and salt then add in the sugar and chocolate chips. Add in wet ingredient mixture until it's fully incorporated. Fold in the cherries. It's important not to over mix when you add the cherries because they'll bleed and make your batter pink.

Line a muffin tin with cupcake liners. Evenly distribute the mixture to the 12 liners. Bake in the oven for 30 minutes or until a toothpick inserted comes out clean.

These are especially good served warm.

Dark Cherry & Chocolate Chip Muffins

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