Dark Chocolate Chip-Cherry Muffins (Gluten-Free)
Ingredients
- 1-1/2 cups all-purpose flour or gluten-free flour see Note
- 1/2 cup hazelnut or almond flour see Note
- 2/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon coarse sea salt
- 1 cup dark chocolate chips
- 1 cup dried cherries
- 1 cup milk 2% or higher
- 1/4 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.
Notes
* For gluten-free flour I use Cup4Cup Multipurpose Flour.
* For nut flours, I recommend Bob’s Red Mill Hazelnut Meal/Flour or Bob's Red Mill Natural Almond Flour.
* Recipe can be made using all all-purpose flour (2 cups) or all gluten-free flour (2 cups).
* I like Ghirardelli 60% Cacao Bittersweet Chocolate Chips.
* Muffins freeze well. Cool and wrap in aluminum foil and freezer bags.
* For nut flours, I recommend Bob’s Red Mill Hazelnut Meal/Flour or Bob's Red Mill Natural Almond Flour.
* Recipe can be made using all all-purpose flour (2 cups) or all gluten-free flour (2 cups).
* I like Ghirardelli 60% Cacao Bittersweet Chocolate Chips.
* Muffins freeze well. Cool and wrap in aluminum foil and freezer bags.
