I love muffins. Obviously, judging by all my recipes (favorite one is still the blueberry muffins, although these cherry ones are a close second!) Some people get inspired by great restaurant meals and try to recreate the same thing at home. I don’t try to compare to those talented chefs. Instead, I get inspired when I try a baked good at a restaurant and coffee shop and am disappointed by the flavor or texture.I tried a cherry almond muffin a few weeks ago and it just didn’t have the flavor I wanted. When I tried to explain it to Michael, but it was like him explaining different guitars to me- lots of blank stares and smiles! I think once he tried this version, he understood. These are packed with flavors that blend and enhance the cherry without being boring. The lemon isn’t overly noticeable and the spice is subtle, the pecans give some crunch and the chocolate is necessary for antioxidants. I cut up fresh dark cherries, which I know are seasonal, so I’d recommend using canned, unsweetened cherries during the off season. These are amazing. No disappointment allowed!
Cherry Chocolate Pecan Muffins
Delicious muffin base filled to the max with fresh dark cherries, chocolate chunks, and pecans!
- 1/2 cup coconut oil, melted
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 2/3 cup milk
- 1/4 cup greek yogurt or sour cream
- 1 lemon, zested and juiced
- 2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1 cup pecans
- 1 cup dark chocolate chunks or chips
- 1 cup fresh dark cherries, chopped
Preheat oven to 425 F. Spray a muffin pan with cooking spray. Set aside.
In a large mixing bowl, combine the coconut oil and sugar and melt in microwave until oil is melted. Mix in eggs, vanilla, milk, yogurt, and lemon zest and juice; beat well. Add flour, baking powder, baking soda, cinnamon, chocolate chunks, and pecans all at once.Mix until thoroughly combined. Batter will be thick and slightly lumpy. Gently fold in cherries with a rubber spatula.
Divide mixture among muffin cups, filling each cup full (about a heaping 1/2 cup per muffin cup). Bake for 15-17 minutes or until toothpick inserted into center comes out mostly clean. Cool muffins on wire cooling rack. Muffins stored at room temperature last 1-2 days, in the fridge for up to a week, or in the freezer for up to one month.