Well, it’s a cool rainy day here and that means it’s the perfect time to make some muffins to enjoy throughout the week! Eating one (or two…or three…) of these Cherry Chocolate Chip Muffins is a great way to start the day.
Cherry Chocolate Chip Muffins
from the King Arthur Flour Baker’s Companion
makes 16 muffins
Ingredients
3.5 c unbleached all-purpose flour
2 t baking powder
1/2 t baking soda
1 t salt
8 T butter (that’s one stick), room temperature
1 c sugar
3 large eggs, room temperature
2 t vanilla extract
1 c. sour cream, room temperature
1 1/4 c dried sweet cherries
1 1/4 c chocolate chips
What To Do
Preheat the oven to 400°F and lightly grease 16 muffins cups or use paper liners.
In a medium-sized bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together with a handheld or stand mixer until light and fluffy and almost white in color. Scrape down the sides of the bowl to make sure all the butter is incorporated, then add the eggs, one at a time, beating well after each addition.
Add the vanilla and sour cream and mix until incorporated. Add the dry ingredients and mix on low speed just until the batter is smooth. Stir in the dried cherries and chocolate chips.
Fill muffins cups and bake for 18-24 minutes, until a toothpick inserted in the center comes out clean. Remove them from the oven, cool in the pan for 5 minutes then remove the muffins from the pan to finish cooling on a rack.
My Comments
Using a cookie scoop to transfer batter from bowl to muffin tin minimizes mess. I love it!
There are several variations you can make with recipe. You could use other kinds of dried fruit or add nuts if you like.
I hope your week is off to a great start. Hopefully these muffins will help you out!
THIRTY SECONDS ON HIGH 