Side Pannel
Chocolate Cherry Muffins
Chocolate Cherry Muffins
- Recipe Submitted by maryjosh on 12/21/2016
Ingredients List
- 3/4 cup (133g) unsweetened applesauce
- 1/3 cup (67g) granulated sugar
- 1/4 cup (85g) honey
- 2 large egg whites (or 1 large egg)
- 3/4 cup (183g) plain Greek yogurt (or regular yogurt, plain or vanilla)
- 2 teaspoons vanilla extract
- 1/2 cup (62g) all-purpose flour (measured correctly)
- 1/2 cup (64g) whole wheat flour (measured correctly)
- 1/2 cup (64g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup chopped dark sweet cherries (fresh or frozen)
- chocolate chips for sprinkling on top, optional
Directions
Preheat oven to 425°F (218°C). Spray 12-count muffin pan with nonstick spray. Do not use liners.
In a large bowl, combine applesauce, sugar, honey, egg whites, greek yogurt, and vanilla extract. Whisk them all together until smooth, with no yogurt lumps remaining.
Sift1 the flours, cocoa powder, salt, baking soda, and baking powder together. Slowly stir in the wet ingredients, being careful not to overmix. Get any dry pockets of flour out. Fold in the cherries. The batter will be a little chunky. This is ok.
Divide the batter evenly between each muffin cup - fill them all the way to the top if you can. Bake for 5 minutes 425°F (218°C)2 then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 15 minutes. Insert a toothpick into the center of one muffin. If it comes out clean, they are done. If not, bake for 2 more minutes.
Remove from the oven and allow to cool for 3 minutes in the pan, then transfer to a wire rack to cool completely. Makes 12 muffins. Muffins stay fresh in an airtight container at room temperature for up to 5 days.
In a large bowl, combine applesauce, sugar, honey, egg whites, greek yogurt, and vanilla extract. Whisk them all together until smooth, with no yogurt lumps remaining.
Sift1 the flours, cocoa powder, salt, baking soda, and baking powder together. Slowly stir in the wet ingredients, being careful not to overmix. Get any dry pockets of flour out. Fold in the cherries. The batter will be a little chunky. This is ok.
Divide the batter evenly between each muffin cup - fill them all the way to the top if you can. Bake for 5 minutes 425°F (218°C)2 then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 15 minutes. Insert a toothpick into the center of one muffin. If it comes out clean, they are done. If not, bake for 2 more minutes.
Remove from the oven and allow to cool for 3 minutes in the pan, then transfer to a wire rack to cool completely. Makes 12 muffins. Muffins stay fresh in an airtight container at room temperature for up to 5 days.
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