Recipe: Cherry Chocolate Chip Muffins

This recipe is a variation I made from the Basic Muffin Mix. So, unfortunately, if you don’t have the basic muffin mix on hand, you’ll have to make up a big batch of it just to make these muffins (and others later!), or do some math – which I am so not good at – and divide down the recipe for just one batch of muffins. So, here’s my variation:

FOR CHERRY CHOCOLATE CHIP MUFFINS:

  • 1/2 cup chopped cherries (I used about 1/4 jar of Trader Joe’s Dark Morello Cherries in light syrup)
  • 1/2 cup mini chocolate chips
  • 1 Tbsp. grated orange zest
  • To prepare Cherry Chocolate Chip Muffins: In a large bowl, combine 2-3/4 cups muffin mix, cherries, chocolate chips and orange zest. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill muffin cups and bake as directed for plain muffins.

 

Here is the recipe for the Basic Muffin Mix:

Ingredients

  • 8 cups all-purpose flour
  • 3 cups sugar
  • 3 tablespoons baking powder
  • 2 teaspoons salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • ADDITIONAL INGREDIENTS:
  • 1 egg
  • 1 cup 2% milk
  • 1/2 cup butter, melted

Directions

  • In a large bowl, combine the first six ingredients. Store in airtight containers in a cool dry place or in the freezer for up to 6 months. Yield: 4 batches (11 cups).
  • To prepare plain muffins: Place 2-3/4 cups muffin mix in a large bowl. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fill paper-lined muffin cups three-fourths full. Bake at 400° for 18-21 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.

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