After returning from a trip to Door County, Wisconsin loaded with dried cherries, I began looking for ways to use them. I developed this lower fat, whole grain, moist and delicious muffin with nutritious ingredients. It works well as an afternoon snack or on a brunch buffet. Everyone that tries them asks for the recipe! —Cindy Beberman, Orland Park, Illinois
Chocolate Cherry Muffins
Updated on Nov. 08, 2023
Chocolate Cherry Muffins
Prep Time
15 min
Cook Time
15 min
Yield
1 dozen
Ingredients
- 1 cup boiling water
- 2/3 cup dried tart cherries
- 1-1/2 cups whole wheat pastry flour
- 1/2 cup plus 1 tablespoon sugar
- 1/4 cup plus 3 tablespoons baking cocoa
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs, room temperature
- 1 cup mashed ripe banana (about 2 medium)
- 1/3 cup canola oil
- 1/4 cup 2% milk or unsweetened almond milk
- 2 teaspoons vanilla extract
- 1/2 cup chopped pecans
Directions
- Preheat oven to 350°. Pour boiling water over cherries in a small bowl; let stand 15 minutes. Drain. Coarsely chop cherries.
- In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, salt and cinnamon. In another bowl, whisk eggs, bananas, oil, milk and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in pecans and cherries.
- Divide batter among 12 greased or paper-lined muffin cups. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
- Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.
Nutrition Facts
1 muffin: 229 calories, 11g fat (1g saturated fat), 31mg cholesterol, 347mg sodium, 31g carbohydrate (17g sugars, 3g fiber), 4g protein.
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