The CHERRY AND CHOCOLATE MUFFINS, soft, aromatic and irresistibly indulgent, are the perfect meeting between the fruity freshness of seasonal cherries and the bittersweet sweetness of chocolate.
Ideal for breakfast, an afternoon snack or a picnic outdoors, these muffins have a soft, moist texture enriched by cherry pieces that release their juice while baking, and by chocolate chips that melt slightly in the center of the batter.
A simple but surprising treat that tastes like home and summer. Serve them warm with a dusting of powdered sugar… it will be impossible to stop at just one.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 134.36 (Kcal)
- Carbohydrates 19.95 (g) of which sugars 11.27 (g)
- Proteins 2.48 (g)
- Fat 5.57 (g) of which saturated 0.88 (g)of which unsaturated 3.60 (g)
- Fibers 0.27 (g)
- Sodium 8.70 (mg)
Indicative values for a portion of 52 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 egg (medium, at room temperature)
- 6 tbsp + 1 tsp (≈80 g) granulated sugar
- 3 tbsp (≈40 g) sunflower oil
- 1/4 cup (≈65 g) 0% fat Greek yogurt
- 2/3 cup all-purpose flour (00 flour equivalent)
- 3 tbsp potato starch
- 2 1/2 tsp (≈10 g) baking powder for cakes
- 1/3 cup (pitted, approx. 65 g) cherries (weight after pitting)
- 1/4 cup (≈40 g) dark chocolate chips
For the cherry and chocolate muffins you will need
- 1 Bowl
- 1 Whisk
- 1 Sieve
- 10 Paper liners
Preparation — cherry and chocolate muffins
In a bowl, quickly beat the egg with the sugar until slightly frothy. Add the yogurt at room temperature and the oil, and incorporate them well.
Then add the sifted flour, potato starch and baking powder. Mix with the whisk until you obtain a smooth, homogeneous batter.
Add the washed, pitted and coarsely chopped cherries and the chocolate chips. Gently combine and place a spoonful of batter into the liners.
Fill them halfway to prevent them from overflowing while baking.
Bake the cherry and chocolate muffins in a preheated conventional oven at 356°F for 20 minutes.
As always, check doneness with a toothpick.
When the muffins are dry in the center, remove them from the oven and let them cool slightly. Then unmold and cool on a wire rack.
Storage
At room temperature (up to 2 days):
Place completely cooled muffins in an airtight container or under a glass dome.
Store in a cool, dry place, away from heat and humidity sources.
In the refrigerator (up to 4–5 days):
If it is hot or the muffins contain a lot of fresh fruit, it is better to keep them in the fridge, always in a closed container.
Take them out 15–20 minutes before serving to bring them back to a soft, fragrant texture, or briefly warm them in the microwave (10–15 seconds).
In the freezer (up to 2 months):
Wrap each muffin individually in plastic wrap or parchment paper, then place them in a freezer bag.
When ready to eat, defrost at room temperature or heat them directly in the oven at 302°F for 8–10 minutes.
