This easy and delicious recipe for Cherry and Chocolate Chip Muffins was created by chance, and like many things born by chance, it turned out to be a great find.
Strange but true, I had only one recipe with cherries on the blog, which was the Plumcake that I presented again on the fan page a few days ago.

Then on Wednesday, I was gifted some Cherries, a lovely big box full of bright red ones, so checking the blog and trying to figure out what to do with them, I thought: Muffins since they are always among the most searched recipes by you.

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Difficulty: Very Easy
Cost: Economical
Preparation time: 5 Minutes
Portions: 1296
Cooking methods: Oven
Cuisine: Italian
Seasonality: Summer, Spring

263.23 Kcal

calories per serving

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Energy 263.23 (Kcal)
Carbohydrates 42.61 (g) of which sugars 24.19 (g)
Proteins 4.69 (g)
Fat 9.39 (g) of which saturated 4.88 (g)of which unsaturated 2.58 (g)
Fibers 0.70 (g)
Sodium 18.53 (mg)

Indicative values for a portion of 80 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 for Cherry and Chocolate Chip Muffins:

2 cups All-purpose flour
1 cup Sugar
1 cup Cherries
2 Eggs
1/2 cup Chocolate chips (in my case dark chocolate)
1/3 cup Butter (at room temperature)
2/3 cup Milk
1 packet Baking powder
1 packet Vanillin
1/4 cup Potato starch

Tools for Cherry Muffins

Oven
Electric whisk
Muffin pan
1 Bowl
12 Muffin liners
1 Scale
1 Spoon

“I want to do with you what Spring does with the cherry trees”
Pablo Neruda

Preparation for Cherry and Chocolate Chip Muffins:

Let’s start preparing the Muffins by bringing the oven temperature to 350°F in static mode.
Then take a bowl and break the two eggs, add the sugar and work with the electric whisk for a few minutes. Gradually add the milk and the butter cut into pieces.
With the spoon, then add the flour, potato starch, the packet of vanillin, and last the packet of baking powder.
Place the muffin liners for the Muffins in the text and start filling them 2/3 full, placing three cherry halves in the middle of the batter and then three more pieces on top with the chocolate chips.
Once you have filled them all, bake for about 20 to 25 minutes.
Always do the toothpick test before turning off the oven.
You can serve them dusted with powdered sugar or not, as in my case.
Enjoy your meal!!!

Storage:

The Cherry and Chocolate Chip Muffins can be stored in a cake container for about a week, although I’m sure they will be gone much sooner.

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