Cherry Chocolate Chip Muffins

Cherry Chocolate Chip Muffins

Batter:

·         1/3 cup non-fat plain Greek yogurt

·         2/3 cup tart cherry juice

·         1/3 cup granulated sugar

·         ¼ cup vegetable oil

·         1 egg

·         1 teaspoon vanilla

·         Red food coloring (optional, if you want to tint the batter a deeper shade of pink)

·         1 ¾ cups all-purpose flour

·         ½ teaspoon baking powder

·         ¼ teaspoon baking soda

·         ¼ teaspoon salt

·         ¼ teaspoon cinnamon

·         ½ cup dried cherries

·         ½ cup semi-sweet chocolate chips (optional)

 

Glaze:

·         ½ cup powdered sugar

·         1 teaspoon light corn syrup

·         1 tablespoon lemon juice

·         1 tablespoon tart cherry juice

·         Coarse Turbinado sugar, for sprinkling

 

Notes:

If you can’t find cherry juice, just use milk instead, and add a few drops of red food coloring to tint the batter pink.  You could also use cranberry juice, which would pair nicely with the dried cherries. 

Fresh cherries, when in season, can be used instead of dried.  Pit the cherries and roughly chop them.  Toss the cherries with 2 tablespoons flour so they don’t sink to the bottom of the batter.  I wouldn’t recommend maraschino cherries, as they are too sweet for this recipe. 

Preheat the oven to 350.  Line a muffin pan with 12 paper liners.

In a large bowl, whisk together the yogurt, cherry juice, sugar, oil, egg and vanilla (and a few drops of red food coloring, if using).  In a separate bowl, combine the flour, baking powder, baking soda, salt and cinnamon, then toss the cherries and chocolate chips with the flour mixture.  Add the dry ingredients to the wet and stir just until moistened.

Spoon the batter into the paper liners filling them ¾ full.  Bake for 15-18 minutes, until a toothpick comes out clean.

Cool on a wire rack for 5 minutes.  In a small bowl, combine the powdered sugar, corn syrup, lemon juice and cherry juice until smooth, then drizzle the glaze over the warm muffins.  Sprinkle lightly with the coarse sugar.  Serve warm or at room temperature, plain, or with lemon curd or jam.

 

Yields 12 muffins.

 

Recipe from Curly Girl Kitchen


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