Cherry & Dark Chocolate Chip Muffins

Not sure why, but I decided I needed to do something different again (although I have made muffins before, but for some reason haven’t made any for quite some time). And for some reason I felt like Cherry & Dark Chocolate Chip Muffins. So I made some yesterday.

Picture of Cherry & Chocolate Chip Muffins still a in baking tray
Cherry & Chocolate Chip Muffins in tray

Here’s what I used:

  • 250g self-raising flour
  • 1 tsp bicarbonate of soda
  • 150g dried cherries (the original recipe had 140g, but they came in 75g packs, so I decided to just use them all)
  • 200g dark (70%) chocolate chips (the original recipe had 100g each of dark and white chocolate, but I don’t like white chocolate)
  • 100g golden caster sugar
  • 2 eggs, beaten
  • 150ml pot natural yoghurt
  • 100g butter, melted

Here’s how I made them:

  • Preheat oven to fan assisted 180°C, (200°C, gas 6)
  • paper cases in 12 hole muffin tin
  • sift flour and bicarbonate of soda into large bowl, stir in cherries, chocolate and sugar
  • beat eggs, add yoghurt, then molten butter. Add this mixture to the flour etc
  • stir to combine, but do not “overmix” (it’s fine if it’s a bit lumpy. Apparently if you “overmix” the muffins will turn out tough)
  • fill the mixture into the papercases and then bake for 20-25 minutes until risen and golden brown

That’s all. In total took just over half an hour. Put some in a freezer bag for deep freezing, according to the interwebs they should be good for 1-2 months.

Picture of Cherry & Chocolate Chip Muffins on a kitchen worktop
Cherry & Chocolate Chip Muffins on kitchen worktop

I think they taste nice, the cherries and the chocolate go well together. I think next I’ll try the same recipe with blueberries.

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