Chilean Cherry Chocolate Chip Muffins

Ingredients
  • 2-2/3 cups flour 2714
    Great Value Original All-Purpose Flour 2.5KG
    $4.57 • Ea
  • 1/2 cup cocoa powder 2715
    Great Value Baking Cocoa 250G
    $3.86 • Ea
  • 2 teaspoons baking powder 2716
    BAKING POWDER 340G
    $3.96 • Ea
  • 1/2 teaspoon baking soda 2717
    ARM & HAMMER Pure Baking Soda 500G
    $1.38 • Ea
  • 1/2 teaspoon salt 2718
  • 8 tablespoons unsalted butter, cubed and softened 2719
    Great Value Unsalted Butter 454G
    $4.61 • Ea
  • 1/2 cup white sugar 2720
    Redpath Granulated White Sugar 2KG
    $2.13 • Ea
  • 1/2 cup brown sugar 2721
    Demerara Style Sugar
    $3.75 • kg
  • 2 large eggs 2722
    Great Value Large Eggs 12EA
    $2.45 • Ea
  • 2 teaspoons vanilla 2723
    Great Value Artificial Vanilla Extract 250ML
    $4.19 • Ea
  • 1- 3/4 cups plain fat-free or plain Greek yogurt 2724
    Liberte Plain 2% Greek Yogurt 750G
    $5.37 • Ea
  • 1-1/4 cups fresh Chilean cherries, pitted and chopped 2725
  • 1-1/4 cups chocolate chips (about 6 ounces by weight) 2726
    Chipits Dark Chocolate Baking Chips 250G
    $3.95 • Ea
  • Baking spray or paper liners 2727
Directions

Preheat oven to 375°F. Line muffin tin with paper liners or spray with nonstick baking spray. In a large bowl, mix flour, cocoa powder, baking powder, baking soda, and salt; set aside.

In the bowl of electric mixer with paddle attachment, cream butter and sugars on medium speed until fluffy, about 3 minutes. Add eggs one at a time and vanilla. Mix until well combined. Reduce speed to low; alternate flour mixture and yogurt until incorporated. Remove bowl from mixer, gently fold in cherries and chocolate by hand. Divide batter among muffin tins using a cookie scoop. Batter is very thick. Bake 15-20 minutes, rotating half way through. Test muffin by inserting skewer in the center. Skewer should come out clean. Let cool for 5 minutes before removing from pan.

Recipe from the Chilean Fresh Fruit Association