Cherry Milk Chocolate Chip Muffins
Servings 12 muffins
Equipment
- Muffin pan
- Cooling Rack
Ingredients
- 3 cups flour
- 4 tsp baking powder
- ½ tsp salt
- 2 large eggs at room temperature
- ½ cup white sugar
- ¼ cup brown sugar
- 1 tsp vanilla extract
- 1 cup milk
- ½ cup coconut oil melted
- ⅔ cup milk chocolate chips
- 1¼ cup fresh cherries pitted & sliced, divided
- Turbinado sugar
Instructions
- Preheat the oven to 425 degrees. Coat a muffin pan with cooking spray.
- Combine the flour, baking powder, and salt in a bowl until well blended.
- Whisk together the eggs and sugar; add vanilla, milk, and coconut oil until well combined.
- Slowly add the flour mixture to the egg mixture and stir until just combined–don’t over-mix! The batter will be very thick and a bit lumpy.
- Fold in the chocolate chips and then very gently (so they don’t break up) fold in most of the cherries.
- Spoon batter into the prepared muffin tin then add a few of the remaining cherries to the top of each muffin, making sure to push them down gently into the batter.
- Sprinkle with the turbinado sugar.
- Place into the oven and bake at 425 for 5 minutes, then reduce the heat to 350 degrees without opening the oven, continue baking for 13-15 minutes, or until a tester inserted into the center of a muffin comes out clean. Side Note: This step helps create the dome on the muffin top.
- Remove from the oven and cool for a few minutes in the pan before moving them to a cooling rack.
- Serve plain or with butter. Enjoy.