Food Friday: Double Chocolate Cherry Almond Muffins

I picked up a bag of Toll House’s new cherry-filled dark chocolate chips on a whim the other day. When I got home, I wondered what I’d make with them. The answer was this:

Double Chocolate Cherry Almond Muffins
Inspired by this recipe
  • 1 3/4 c flour
  • 1/2 c packed brown sugar
  • 1/4 c unsweetened cocoa (I used Starbucks mocha powder
  • 1 t baking powder
  • 1 t baking soda
  • 1/4 t salt
  • 1 c warm water
  • 1/4 c vegetable oil
  • 1 T red wine vinegar
  • 1 t vanilla extract
  • 1 large egg, lightly beaten
  • 2/3 c cherry-filled dark chocolate chips
  • 1/4 c chopped almonds
  • Cooking spray

Preheat oven to 400F. Combine flour and next 5 ingredients (through salt) in a large bowl. Make a well in center of mixture. Combine water and next 4 ingredients (through egg) in a bowl, stirring well. Stir in all but 1/4 c chips. Add oil mixture to flour mixture, stirring just until moist. Place 12 muffin-cup liners in muffin cups, and coat liners with cooking spray. Divide batter evenly among prepared muffin cups. Sprinkle remaining chips evenly over batter. Bake for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.

I doubled the recipe and made a combination of regular and mini muffins. These freeze well. The muffin isn’t overly sweet, allowing the cherry flavor to shine.

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