Post 97! Thanks to Lily, from Little Sweet Baker, I now have some fluffy white muffins chock full of little bits of cherries with chocolate chips! I love it.
I didn’t have mini-chocolate chips, but I did have some regular chocolate chips, so everything was a go!
Yes, we use our oven as storage. That’s why when I bake something, I have to take it out, often placing it on top of the stove. Seems to work, but it sure would be nice if we have a bigger kitchen where I can put these baking racks and sheets, and muffin tins, in a storage closet or shelf! Oh well. Maybe someday…
For some reason, these remind me of Christmas. Maybe it’s the interplay between the cherries and the chocolate? Not sure. I’ve had that flavor combo before, but can’t place where or when, so maybe it was in something during the winter, during the holiday season? Don’t know. It also kind of reminds me of eating an ice cream sundae. For obvious reasons, right?
Anyways, these are great. They are easy to put together, and I love the golden brown color on the sides and bottom, and how they don’t need paper liners! But then, you’ve probably already figured out by now how I like my muffins, huh?
cherry chocolate chip muffins
2 cups, All-Purpose Flour (8.8 ounces, 125 grams), sifted
1 Tablespoon baking powder
1/4 teaspoon salt. (I used a heaping teaspoon of sea salt)
1 large egg
1/2 cup sugar
1/4 cup honey
4 Tablespoons melted unsalted butter
1 and 1/4 cup low-fat sour cream (I only had regular full fat sour cream)
2 teaspoons vanilla (I rounded up to 1 Tablespoon)
1 cup fresh cherries, diced
1/2 cup mini chocolate chips (I only had regular sized chocolate chips)
Preheat oven to 425 degrees. grease 12 muffin tins, or use a non-stick baking spray. I used Pam Baking Spray, which is butter and flour.
In a medium bowl, sift flour, baking powder, and salt, and stir with a whisk several times to ensure that ingredients are well mixed.
In a large bowl whisk together egg, sugar, and honey, Whisk in melted butter, and blend well. Add sour cream and vanilla and blend well.
Toss the cherries and chocolate chips into the flour mixture. Slowly add dry ingredients to the wet. Gently fold only until just combined. You don’t want to mix too much after this, lest you end up developing gluten too much, which will make your muffin rubbery and dense.
Divide the batter into 12 muffin molds, and bake at 425 degrees F, for 5 minutes, then turn it down to 350 degrees F, and bake for about 20 minutes, until golden around the edges. It is good right out of the oven, or let rest on a wire rack. Sally’s Baking Addiction drizzles chocolate on top, and they look spectacular that way, although I imagine that makes them a little messy to eat. But messy is sometimes good, so go the extra mile, if you want. For me, I liked them just as is.
Thanks, Lily, for posting it. This is a keeper. Happy Baking!