Chocolate Cherry Muffin Recipe


Whenever I go a little overboard buying bananas at the market, once the bananas are totally over-ripe, I end up mashing to them for baking. Muffins are a great way to make use of them, and today I made chocolate sour cherry muffins. I used frozen Montmorency cherries, dried cherries and milk chocolate chips. The tartness from the fruit provided a great balance of flavors with the richness from the chocolate.

Lya’s best friend is having a sleepover tonight, so I prepared these for them. Their plan is to dance othe the XBOX 360 Dance Central game, then watch loads of movies. The bffs will definitely get munchies during their fun night, and these cherry muffins are the perfect late night snack!

1. Info for Chocolate Cherry Muffin Recipe

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 18
  • Calories: unavailable

2. Ingredients for Chocolate Cherry Muffin Recipe

  • 2 eggs, at room temperature
  • 1 cup ripe bananas (about 3 bananas)
  • 8 tablespoons unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup sour cherries, pitted

3. Directions:

3.1 Banana purée

Mash the bananas with the back of a fork. Drizzle with lemon juice. You could also place the bananas in a food processor and blend until coarsely puréed. Gather about 1+ cup.

3.2 Making the fruit muffin batter

Preheat the oven to 375°F.

In a mixing bowl, beat the eggs with ½ cup granulated sugar using an electric mixer until it becomes a pale yellow foam. Add the vanilla extract.

In a separate bowl, combine the flour, salt, baking soda and baking powder. Sift all the dry ingredients.

In another bowl, cream the butter with the remaining sugar.

Add the dry ingredients to the egg mixture. Mix well. Add the creamed butter, yogurt and banana purée. Add the cherries, dried fruit and chocolate chips. Using a spatula, mix well.

3.3 Assembly time

Line a muffin pan with cupcake liners. Fill the molds with the mixture.

Bake the muffins for 10 minutes at 375°F, then lower the temperature to 350°F and bake for another 20-25 minutes.

Remove from the oven. Allow to cool completely.

Bon appétit!

4. Tips and advices:

  • You could use other fruits such as apricots or berries.

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