Chilean Cherry Chocolate Chip Muffins

Ingrédients
  • 2-2/3 cups flour 2714
    Robin Hood Flour All Purpose 2.5KG
    $6.02 • Chq
  • 1/2 cup cocoa powder 2715
    Compliments Baking Cocoa 250G
    $4.96 • Chq
  • 2 teaspoons baking powder 2716
    Compliments Baking Powder 450G
    $4.80 • Chq
  • 1/2 teaspoon baking soda 2717
    Compliments Baking Soda 500G
    $1.39 • Chq
  • 1/2 teaspoon salt 2718
  • 8 tablespoons unsalted butter, cubed and softened 2719
    Gay Lea Butter Unsalted 454G
    $7.55 • Chq
  • 1/2 cup white sugar 2720
    Redpath Granulated Sugar Special Fine 2KG
    $3.23 • Chq
  • 1/2 cup brown sugar 2721
    Redpath Brown Sugar Dark 1KG
    $2.69 • Chq
  • 2 large eggs 2722
    Compliments Eggs Large White 12EA
    $3.55 • Chq
  • 2 teaspoons vanilla 2723
    Compliments Vanilla Extract Artificial 500ML
    $3.42 • Chq
  • 1- 3/4 cups plain fat-free or plain Greek yogurt 2724
    Danone Oikos Greek Yogurt 0% Plain 500G
    $5.04 • Chq
  • 1-1/4 cups fresh Chilean cherries, pitted and chopped 2725
    Cherries Red (Bag) ~1LB
    $4.31 • Chq
  • 1-1/4 cups chocolate chips (about 6 ounces by weight) 2726
    Hershey's Chipits Chocolate Chip Semi Sweet 300G
    $4.63 • Chq
  • Baking spray or paper liners 2727
    Compliments Original Flavour Cooking Spray 170G
    $5.48 • Chq
Instructions

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