These Dark Chocolate Cherry Muffins would be the perfect way to start your Saturday morning this Valentine's Day weekend!! My goal for the day will be to have chocolate as part of my every meal. Who else will be eating chocolate all day long on Valentine's Day?? Since it's dark chocolate paired with some fruit I can pretend they are at least a little bit healthy haha ;)
4 cups flour
2 Tbsp Baking Powder
1/2 Tsp Salt
1 Cup Sugar
1/2 Cup Honey
1 Stick I Can't Believe it's not Butter - Melted
2 1/2 Cup Low Fat Sour Cream
4 Tsp Vanilla
2 Cups Frozen Cherries - Thawed & Halved
1 1/2 Cup Dark Chocolate Chips
Makes about 22 large muffins
Adapted from: http://littlesweetbaker.com/
Preheat oven to 425 F. Spray the muffin pans with Pam or put cupcake liners in the pan and set aside. In a medium sized bowl whisk together all of the wet ingredients (sour cream, honey, eggs and vanilla). Melt the butter in the microwave for about 2 min on a low level and pour the melted butter into the bowl with all the other wet ingredients, whisk everything together.
In a medium bowl whisk together the dry ingredients (flour, salt, sugar, baking powder). Add the wet ingredients into the bowl with the dry. Whisk it all together until it has just combined to make the batter.
If you are using fresh cherries make sure you have taken all the pits and steams out before you cut them up. If you are using frozen cherries like I did make sure they are completely thawed and cut in half. To prevent your batter from immediately turning purple dry the thawed cherries with some paper towels before adding them to your batter. Gently fold in the cherries and chocolate chips.
Scoop the batter into the muffin tins and bake at 425 for 5 minutes. Than turn the heat down and bake the muffins at 350 F for 20 minutes. The muffins will be slightly golden brown on the top and will spring back when touched. Allow them to cool for a few minutes, take them out of the tins and enjoy them warm if possible.
Linked at: http://www.thecountrycook.net/