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Cherry Chocolate Muffins | Can't Stay Out of the Kitchen | Every sweet tooth craving will be satisfied by one bite of these sensational #muffins. They're filled with #CandiedCherries & miniature #ChocolateChips. #Bananas & #applesauce keep the muffins moist. They're perfect for any #brunch or #breakfast #menu, as snacks to take to sports practices, for #tailgating parties or #potlucks. Everyone will want seconds. #chocolate #cherries #holiday #CherryMuffins #HolidayBreakfast #ChocolateMuffins #CherryChocolateMuffins

Cherry Chocolate Muffins

Teresa Ambra
Cherry Chocolate Muffins just ooze deliciousness in every bite! These muffins are chocked full of miniature chocolate chips and candied cherries. Applesauce and bananas keep the muffins moist while accentuating the chocolate and cherry flavors. Every bite will knock your socks off. Marvelous choice for any breakfast or brunch menu.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 46
Calories 80 kcal

Equipment

  • 46 miniature muffin tins 2 or 3 pans, depending on how many muffins are in each pan
  • 1 large mixing bowl
  • 1 wooden spoon
  • 1 medium mixing bowl
  • 1 whisk
  • 1 sharp knife
  • 1 cutting board
  • 1 plate
  • 1 fork
  • 2 wire cooling racks
  • measuring cups
  • measuring spoons

Ingredients
  

  • 1 3/4 cups unbleached all-purpose flour (bleached flour toughens baked goods)
  • 1/2 cup granulated sugar
  • 2 1/2 tsp. baking powder
  • 3/4 tsp. sea salt
  • 1 large egg
  • 1/2 cup half-and-half
  • 1/3 cup canola oil or avocado oil
  • 1 cup bananas mashed
  • 1/2 cup unsweetened applesauce
  • 1 cup miniature chocolate chips
  • 1 cup candied cherries chopped (measure after chopping)

Instructions
 

  • REGULAR SIZED MUFFINS: (See note below for miniature muffins).
  • Spray 16-18 regular-sized muffin tins with cooking spray; set aside.
  • Preheat oven to 400°.
  • Mash bananas on a plate with a fork; set aside.
  • In a large mixing bowl, combine flour, granulated sugar, baking powder and salt.
  • Set aside.
  • In a medium mixing bowl, combine egg, half-and-half, oil, banana and applesauce.
  • Whisk until well combined and the banana is broken up into very tiny pieces.
  • Add wet ingredients to dry ingredients along with chocolate chips and cherries.
  • Stir just to combine.
  • Do not overmix the batter.
  • Spoon batter into prepared muffin tins until full.
  • Bake at 400° for about 18 minutes, or until a toothpick inserted in center comes out clean.
  • Cool muffins in pan for 5 minutes before removing to a wire rack to cool completely.
  • Yield: 16-18 regular-sized muffins.

Notes

NOTE: This recipe made 24 1 ½-inch muffins and 22 2 ½-inch muffins for a total of 46 muffins. I baked the 1 1/2-inch muffins at 400° for 10 minutes and the 2 ½-inch muffins for about 15 minutes. I filled the muffin tins to the top.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 80kcalCarbohydrates: 12gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 6mgSodium: 66mgPotassium: 24mgFiber: 0.4gSugar: 7gVitamin A: 27IUVitamin C: 0.4mgCalcium: 25mgIron: 0.3mg
Keyword applesauce, bananas, breakfast, brunch, candied cherries, chocolate, chocolate chips, muffins
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