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20minCOOK TIME
18SERVINGS

Chocolate Cherry Muffins

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Ingredients

  • 1 box Gluten-Free Pantry Muffin & Scone Mix
  • ¼ cup unsweetened cocoa powder
  • 1 cup unflavored Greek-style yogurt
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 3/4 cup fresh or frozen dark sweet cherries, pitted and chopped
  • 3/4 cup miniature semisweet chocolate chips

Directions

Preheat an oven to 375 degrees F.  Line 18 muffin cups with paper baking cups.

Combine the mix and cocoa powder in a large bowl, and whisk well to dissolve any clumps of cocoa.   Set aside.

Whisk together the yogurt, milk, vegetable oil, eggs, and vanilla extract in a bowl until blended. Pour the mixture into the dry ingredients.  Stir just until combined. Fold in the cherries and chocolate chips. Spoon into prepared muffin cups, filling three-quarters full.

Bake until a toothpick inserted into centers comes out clean, about 20 to 22 minutes. Cool in pan on wire rack 5 minutes. Remove from pan and cool completely on wire rack. Store tightly covered at room temperature.  Reheat briefly or enjoy at room temperature.