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
These chocolate cherry muffins taste decadent, but with Greek yogurt, dried fruit, and whole wheat flour, they’re good for you too.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: 12 muffins
- 1 cup whole wheat pastry flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup cocoa powder
- 3/4 cup packed brown sugar
- 1 (6 oz) container plain non-fat Greek yogurt
- 1/4 cup canola oil
- 1 egg
- 1/2 cup dried cherries
- 1/4 cup mini chocolate chips
- Preheat oven to 400°F. Spray muffin pan with cooking spray or fill with paper liners.
- Combine flour, baking powder, baking soda, and cocoa powder in a large bowl, whisking until lumps are gone.
- In a medium bowl, combine sugar, yogurt, canola oil, and egg.
- Add wet mixture to flour mixture and stir until moistened. Fold in cherries and chocolate chips.
- Divide mixture evenly into muffin cups. Bake for 15–17 minutes or until toothpick inserted into the center of a muffin comes out clean.
- Serving Size: 1 muffin