My parents recently went cherry picking with some friends a couple weekends ago and like past years, came home with way too many cherries for only them to consume. So my sister and I, being the good children we are, showed up at their home to take some cherries off their hands. Though I love eating cherries by themselves, I wanted to find a delicious recipe for them. Cherries and chocolate are always a decadent and delicious duo so I was pretty happy to come across this recipe. It also uses ingredients like Greek yogurt and applesauce making it a better option than most chocolate muffin recipes.
- 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
- 1/2 cup (64g) whole wheat flour
- 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
Preheat oven to 425F degrees. 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.
Sift* 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 (I added chocolate chips to the batter as well). 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 at 425F. Keeping the muffins in the oven, reduce the temperature down to 375F and continue to bake for 13 more minutes. Insert a toothpick into the center of one muffin. If it comes out clean, they are done. If not, bake for only 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. Muffins freeze well up to 3 months. Heat up for 45 seconds to thaw.