Monday, March 27, 2017

Cherry Chocolate Muffins

Test, test. Is this thing on? Ground control to Major Tom? I'm not sure if this thing still works, it's been so long since a new recipe has gone up. End hibernation now!

Way back in January, I wanted to make some orange cranberry muffins because I thought they were nice and wintery with just a hint of Christmas in the post-holiday lull. However, I couldn't find cranberries anymore. Despite still having the aisles marked with Christmas Entertaining, the store employee told me Christmas was over and there wouldn't be any cranberries. But they did have frozen cherries which seemed even more out of season than cranberries but okay, I rolled with it.

It took me far too long to realize that Ben & Jerry's Cherry Garcia ice cream was actually an ode to Jerry Garcia but they were spot-on with their cherry and chocolate combination. I've given it a go in ice cream form as well but really this is another muffin that's a cupcake in disguise.

In addition to the variation in produce availability, chocolate chips in England are different. Every time my friend has a visitor from America, she asks them to bring Nestle chocolate chips. Which on occasion end up in my pantry so I can put them into things like muffins. This recipe also uses yogurt which I've found to make especially spongy cakes and muffins.


In a medium bowl, whisk together your dry ingredients. In a small bowl (non-metallic), melt the butter. In the melted butter, add the yogurt, eggs and vanilla (carefully). Pour the wet ingredients into the dry ingredients and mix until incorporated. Fold in the cherries and chocolate chips. Spoon the batter into a prepared muffin pan, filling half-way.

Bake until golden brown and cooked through (15-20 minutes). Allow to cool before enjoying with coffee or ice cream...


  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 cup unsalted butter, melted
  • 1 cup plain Greek yogurt
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips
  • 3/4 cup cherries (pitted and halved, if frozen then allow to thaw first)
  1. Preheat the oven to 400F. Prepare a muffin tin by greasing lightly or lining with muffin liners.
  2. In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda and salt.
  3. In a microwave-safe bowl, melt the butter. Allow to cool slightly before mixing in the eggs,vanilla extract and yogurt.
  4. Mix the butter mixture into the flour mixture until you can no longer see the dry ingredients.
  5. Fold in the cherries and chocolate chips.
  6. Fill muffin tin half-way with batter and bake for 15-20 minutes until golden on top and cooked through.