1-1/2 cups all-purpose flour or gluten-free flour (see Note)
½ cup hazelnut or almond flour (see Note)
⅔ cup sugar
1 tablespoon baking powder
½ teaspoon coarse sea salt
1 cup dark chocolate chips
1 cup dried cherries
1 cup milk (2% or higher)
¼ canola oil
2 large eggs
1 teaspoon vanilla extract
Instructions
Preheat oven to 400°F. Line a muffin tin with paper muffin cups.
In medium bowl, whisk together flours, sugar, baking powder and salt. Add chocolate chips and cherries.
In a large bowl, whisk together milk, oil, eggs and vanilla. Add the flour mixture to the bowl and stir until it is just moistened; the batter will be lumpy.
Scoop the batter into the muffin tin, dividing the batter evenly among each cup.
Bake for 20 to 22 minutes until tester comes out clean and muffins are golden brown.