Chocolate Chip Cherry Muffins
Deliciously moist vanilla muffins loaded with chocolate chips and chopped cherries. A perfect on-the-go breakfast or snack!
Servings: 12 - 14 muffins
Calories: 252kcal
Ingredients
- 2 cups (250g) plain/all-purpose flour
- ¾ cup (150g) caster/granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs room temperature
- ½ cup (115g) unsalted butter melted
- 1 cup (240g) Greek style yogurt
- 2 teaspoons vanilla extract
- 1 cup (175g) chocolate chips
- ¾ cup (170g) cherries pitted and chopped
Instructions
- Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
- Whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- Whisk together the eggs, butter, yogurt, and vanilla extract. Pour the wet ingredients into the dry ingredients, and mix until just combined. Fold in the chocolate chips and cherries.
- Divide the batter evenly between the 12 muffin cases, and bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean.
- Allow to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.
Notes
Muffins stay fresh in an air-tight container at room temperature or in the fridge for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.