Who doesn’t love chocolate muffins? I definitely do and so do my children – well, of course they do! I like large, soft and moist muffins, the kind of muffins I used to eat for brekkie when I lived in Australia – still love them every now and then for breakfast. These muffins have a superbly moist and tender crumb, and the fruit gives a little tangy twist of flavour.
They are ready in 45 minutes and you don’t need to have any baking skills, they are that easy to make. The baking time is a little longer than with the usual muffins or cupcakes, because ot the size of the muffins and also because of the extra moisture from the black cherries. (You can use both fresh and frozen cherries.)
Best eaten the same day, but I had one for breakfast (which was the last one) the next morning and it was still lovely and soft.
Large, fruity and chocolatey muffins with coconut sugar.
- 250 g plain flour
- 75 g soft brown sugar
- 75 g coconut sugar
- 180 g frozen cherries thawed
- 220 ml full fat greek yogurt
- 2 medium-large eggs
- 110 g salted butter melted
- pinch of salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 180 g chocolate chips or dark chocolate chopped
Thaw the frozen cherries to room temperature and preheat oven to 180 Celsius.
In a mixing bowl combine flour, the sugars, baking powder, baking soda and salt.
Melt the butter and whisk it together with the eggs and yogurt. add this liquid mixture to the dry ingredients.
Add the cherries and the chocolate chips and mix until just combined.
Fill your cup cake cases evenly with the batter, make sure that they are full so they will give you lovely, soft and large muffins.
Bake them for 25-30 minutes on 180 Celsius so they evenly baked, moist on the inside but not wet.