To continue with my dessert themed muffins, I wanted to do another chocolate covered treat that’s pretty popular. When I think of chocolate covered cherries, the first thought that usually comes to mind is the Queen Anne’s candy cherries in the syrup/cream mixture. Growing up they were always a favorite candy in my home, especially around Christmas time. They were so sweet and incredibly tasty, which is probably why they always went so fast.
However, as I began to understand nutrition a bit more, I realized they weren’t the best candy to have to which led to no longer eating them. That being said, chocolate covered cherries using Bing cherries and chocolate is also a popular treat too and definitely a healthier option which is why I wanted to make something with this dessert as inspiration.
As of late I’ve been on a real muffin kick and haven’t been able to stop (and I don’t think I will for a little while). I don’t know why I am, but for whatever reason I just find muffins not only easy to make, but incredibly versatile and fun to eat—which is probably why I haven’t wanted to really move on to another dessert yet. There’s just so much you can do with muffins!
Plus, as summer gets closer, more and more fruit like this becomes available and using fresh fruit is always the best. So definitely stay tuned for more muffins to come!
- 1 ½ cups whole white wheat flour
- 1 ½ cups unbleached white flour
- ½ cup light brown sugar
- 2 large eggs
- ½ cup extra virgin olive oil
- 2/3 cup milk
- 3 tsp baking powder
- ½ tsp salt
- 1 ½ tsp vanilla bean paste
- 200 grams of fresh cherries, chopped
- Dark Chocolate to top muffins, melted (about ¼ cup)
Preheat oven to 400 degrees Fahrenheit.
In a large mixing bowl, combine the eggs, sugar, oil, milk, and past and mix everything together until well combined. Add in the flour, baking powder, and salt and combine everything until no flour remains visible. Add in the chopped cherries and fold in until well mixed.
In a prepared muffin pan, pour equal amounts of the batter into each filling them about ¾ of the way.
Place in oven for 15-17 minutes, making sure to take them out just as the tops start to slightly brown or until a toothpick comes out clean. Once baked, allow to cool on a cooling rack and enjoy!
*This recipe can make 4 big muffins and 12 little ones, or 16-17 smaller ones (depending on how much you fill each cavity).