Cherry Chocolate Chip Muffins Recipe

Cherry Chocolate Chip Muffins Recipe photo by Taste of Home

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"I made these yummy muffins for my husband, who considers himself a muffin expert, and he polished off four of them in one sitting," Joanne Minke writes from St. Petersburg, Florida. "It's a good thing the recipe only makes six!"

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Cherry Chocolate Chip Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 6 Servings

15 20 35

Ingredients

1 cup all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/3 cup 2% milk
1/4 cup canola oil
1 teaspoon almond extract
1/2 cup halved maraschino cherries
1/2 cup semisweet chocolate chips

Directions

In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in cherries and chocolate chips.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.

Nutritional Facts 1 muffin equals 321 calories, 15 g fat (4 g saturated fat), 36 mg cholesterol, 194 mg sodium, 44 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Cherry Chocolate Chip Muffins in Cooking for 2 Spring 2007, p31

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas