These cherry muffins are a treat any hour of the day. Dried cherries, white chocolate chips, and crushed almonds baked into a chocolate muffin make this a worthy competitor of cupcakes! If morning muffins usually leave you unimpressed, you’ll be a fan once you make a batch of these scrumptious cherry muffins.
- 1 ½ cups all purpose flour
- ½ cup cocoa powder
- ½ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons powdered buttermilk
- 3 tablespoons cappuccino mix (optional)
- 1 egg
- ¾ cup water (or ¾ cup buttermilk, leaving out the powdered buttermilk)
- ⅓ cup canola or vegetable oil
- 1 tablespoon vanilla
- ½ – ¾ cup dried cherries
- ½ cup crushed almonds
- ½ cup white chocolate chips
- Glaze (optional)
- 1 cup powdered sugar, sifted
- 1 ½ tablespoons milk
- 1 teaspoon vanilla
- Using kitchen shears, cut the dried cherries into raisin-size pieces.
- In a small-to-medium size mixing bowl, sift together the flour, cocoa powder, sugar, baking soda, salt, powdered buttermilk, and cappuccino mix.
- Using a whisk or fork to thoroughly mix the dry ingredients.
- In a large mixing bowl, whisk together the egg, water, oil and vanilla.
- Add the dry ingredients to the wet and mix with a spatula or spoon until just combined.
- Add the cherries, almonds, and white chocolate chips.
- Fold into the batter.
- Lightly spray cooking oil in the tins of the muffin pans you are going to use.
- Spoon the batter into the tins, to a little over ¾ full (with muffins, it’s okay to slightly overfill).
- Bake at 400 degrees for the suggested times, depending on your muffin tin size. Check all muffins with a toothpick at the minimum time to determine if they are done.
- Once done, remove the muffins from the muffin tins right away.
Optional: Mix all glaze ingredients well and pour over muffins after they are removed from the tins.
Suggested Baking Times:
- For regular size muffins, bake for 18-20 minutes.
- For mini muffins, bake for 10-12 minutes.
- For jumbo muffins, bake for 24-26 minutes.