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TEST KITCHEN APPROVED

Chocolate Cherry Muffins

Name: Chocolate Cherry Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 dozen
Ingredients: 1 cup boiling water; 2/3 cup dried tart cherries; 1-1/2 cups whole wheat pastry flour; 1/2 cup plus 1 tablespoon sugar; 1/4 cup plus 3 tablespoons baking cocoa; 2 teaspoons baking powder; 1 teaspoon baking soda; 3/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 2 large eggs, room temperature; 1 cup mashed ripe banana (about 2 medium); 1/3 cup canola oil; 1/4 cup 2% milk or unsweetened almond milk; 2 teaspoons vanilla extract; 1/2 cup chopped pecans

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 15 min. + standing Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by Cindy Beberman, Orland Park, Illinois

Tested by Alicia Rooker, RDN

Taste of Home's Editorial Process

Updated on Nov. 08, 2023

After returning from a trip to Door County, Wisconsin loaded with dried cherries, I began looking for ways to use them. I developed this lower fat, whole grain, moist and delicious muffin with nutritious ingredients. It works well as an afternoon snack or on a brunch buffet. Everyone that tries them asks for the recipe! —Cindy Beberman, Orland Park, Illinois

TEST KITCHEN APPROVED

Chocolate Cherry Muffins

Contest Winner

1 Reviews Add your review

Yield:1 dozen

Prep:15 min

Cook:15 min

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Ingredients

1 cup boiling water
2/3 cup dried tart cherries
1-1/2 cups whole wheat pastry flour
1/2 cup plus 1 tablespoon sugar
1/4 cup plus 3 tablespoons baking cocoa
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs, room temperature
1 cup mashed ripe banana (about 2 medium)
1/3 cup canola oil
1/4 cup 2% milk or unsweetened almond milk
2 teaspoons vanilla extract
1/2 cup chopped pecans

Text Ingredients

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Directions

1
Preheat oven to 350°. Pour boiling water over cherries in a small bowl; let stand 15 minutes. Drain. Coarsely chop cherries.

2
In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, salt and cinnamon. In another bowl, whisk eggs, bananas, oil, milk and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in pecans and cherries.
3
Divide batter among 12 greased or paper-lined muffin cups. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
4
Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.