Recipe | Whole Wheat Chocolate Cherry Muffins

Whole Wheat Chocolate Cherry Muffins
When I was little, I had a thing for chocolate-covered cherries. I’m not really sure how it started–no one in my family likes chocolate cherries, so I don’t know where I first had them. But man, did I love them. While my brothers would get Sour Patch Kids or Razzles (remember Razzles?!) from the candy store, I’d go to the fancypants chocolate counter and get two or three chocolate cherries.

Now that I’m older, I can’t stand those chocolate cherry cordials. They are waaaay too sweet for my tastes. But I still love that combination of chocolate and cherries–just not all the added sugar. Since I’m on a bit of a muffin kick lately, I thought I’d try making chocolate cherry muffins. I’ve had half a bag of dried cherries sitting in the pantry since October, so it was time to use them up! And I had all of the other ingredients on hand too, so these muffins were just meant to be.

Unfortunately, I’m still learning when it comes to baking, and I burnt them. They weren’t so burnt that they were inedible, but they did end up being a little bit dry, especially on the bottom. I’ve adjusted the time in this recipe so if you make them, I don’t think they’ll burn for you–I had mine in the oven for 20 minutes. Other than the whole burnt bottom thing, these muffins were tasty. With the chocolate and cherries, they taste decadent, but they’re still healthy. Okay, maybe not healthy–healthier. Healthier than a typical muffin and certainly healthier than those sugary chocolate cherry cordials I loved in my younger days.

Whole Wheat Chocolate Cherry Muffins

Prep Time: 15 minutes

Cook Time: 17 minutes

Total Time: 32 minutes

Yield: 12 muffins

Serving Size: 1 muffin

These chocolate cherry muffins taste decadent, but with Greek yogurt, dried fruit, and whole wheat flour, they're good for you too.

Ingredients

  • 1 c. whole wheat pastry flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 c. cocoa powder
  • 3/4 c. packed brown sugar
  • 1-6 oz. container plain non-fat Greek yogurt
  • 1/4 c. canola oil
  • 1 egg
  • 1/2 c. dried cherries
  • 1/4 c. mini chocolate chips

Instructions

  1. Preheat oven to 400 degrees. Spray muffin pan with cooking spray or fill with paper liners.
  2. Combine flour, baking powder, baking soda, and cocoa powder in a large bowl, whisking until lumps are gone.
  3. In a medium bowl, combine sugar, yogurt, canola oil, and egg.
  4. Add wet mixture to flour mixture and stir until moistened. Fold in cherries and chocolate chips.
  5. Divide mixture evenly into muffin cups. Bake for 15-17 minutes or until toothpick inserted into the center of a muffin comes out clean.
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Kiersten Frase

About Kiersten

Kiersten is the founder and head writer of Oh My Veggies. She lives just outside of Raleigh with her husband and their 4 wonky-eyed rescue cats.   Read more from Kiersten →

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Comments

  1. says

    I never used to like cherries in my desserts, I would always pick them out! But I just recently started using dried cherries in baking, and I love them – dried cherries and chocolate is an amazing combination!

  2. says

    We share the same sweet tooth. I too loved the chocolate covered cherries when I was kid. Today they are just way too sweet. I made chocolate chip cherry cookies a while back. They came out pretty good. I’ll bet the muffins were good :)

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