14 Jan 2020 Dark Chocolate Cherry Muffins & NEW SHIUR LINK
By now, everyone knows muffins are where my true baking allegiance lies! I served these at parsha class two weeks in a row – the first week without the chocolate and the second week, with, and the women loved them – as did my family.
Both dark chocolate and cherries are high in antioxidants, and the muffins are low fat and low sugar. These are definitely an on-the-healthy-side snack, yet delicious and satisfying at the same time. They also freeze perfectly (as you might imagine, my freezer always has a stock of homemade muffins, in assorted flavors).
Easy to bake and tasty to eat, these muffins will be a winner in your kitchen too!
Dark Chocolate Cherry Whole Wheat Muffins
Preheat the oven to 350* and line 18 muffin cups with paper muffin liners. As I mentioned in a previous muffin post, I recommend using parchment paper muffin liners, which you can buy on Amazon with a hechsher. I use these liners for all my muffins, and there are never any crumbs stuck to the muffin liner.
For the muffins, in a large mixing bowl, combine:
4 eggs
1/2 c. light brown sugar
1/4 c. sugar
1/4 c. natural (no sugar added) applesauce
6 Tbsp. oil (6 Tbsp = 3 oz)
1 c. orange juice
Stir all together with a spatula or wooden spoon. To the bowl, add:
3 c. white whole wheat flour
3 tsp. baking powder
1 1/2 tsp. cinnamon
dash salt
1/3 c. dark chocolate chips
Stir till the dry ingredients are incorporated into the wet ingredients. To the batter, add in:
2 1/2 c. frozen dark sweet cherries (I use organic frozen dark sweet cherries, which are currently sold in our local Costco with a hechsher)
Fold the cherries into the batter.
Spoon the batter into the prepared muffin cups. The muffin cups will be full.
Bake on 350* for 23-25 minutes, depending on the heat of your oven. NOTE: Yes, this is a longer-than-normal bake time for muffins, but as the cherries are a larger fruit and they are frozen, I find the muffins take longer to be ready. If your oven is very hot/fast, please check the muffins around the 20-minute mark.
When the muffins are ready, remove the pans from the oven.
When the muffins are just cool enough to handle (or not even), using oven mitts or pot holders, remove them from the pan (carefully! they will be hot) and cool the muffins on wire racks (another essential kitchen tool, as cooling on wire racks prevents condensation and moisture from making the bottom and sides of your muffins soggy).
Enjoy your muffin with a glass of cold milk, coffee or tea to your liking.
Happy baking, b’tay’avon and enjoy!
Michal
For your interest, link to NEW shiur presented yesterday at the Ohel Sara Amen Group. Please enjoy and share with others.
And be sure to check out these other awesome muffins recipes:
https://michalhorowitz.com/whole-wheat-date-chocolate-chip-muffins/
https://michalhorowitz.com/zucchini-chocolate-chip-muffins-link-to-new-cheshvan-shiur/
https://michalhorowitz.com/rosh-hashana-apple-pumpkin-muffins-and-link-to-new-rh-shiur/
https://michalhorowitz.com/banana-peach-whole-wheat-muffins/
https://michalhorowitz.com/blueberry-banana-streusel-muffins/
https://michalhorowitz.com/peanut-butter-banana-chocolate-chip-muffins/
https://michalhorowitz.com/apple-carrot-muffins-aka-bounty-of-fall-muffins/
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