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Black Cherry and Dark Chocolate Chunk Muffins

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Member since 2008

Serves 12 | Prep Time 10 minutes | Cook Time 18-20 minutes


2 cups flour
¾ cup granulated sugar, divided
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon freshly grated nutmeg
1 ½ cups fresh or frozen dark, sweet cherries, halved
1 (4 oz) bar good quality dark chocolate, roughly chopped
1 egg, slightly beaten
½ cup unsalted butter, melted
1 (6 oz) container Black Cherry Greek Yogurt (sub plain or vanilla Greek Yogurt, if desired)
½ cup buttermilk
½ teaspoon almond extract

Preheat oven to 400 degrees F.; line a 12 cup muffin tin with paper liners.

In a large mixing bowl, whisk together the flour, ½ cup sugar, baking powder, salt, and nutmeg. Fold in the cherries and the chocolate; set aside.

In a medium bowl or measuring cup, combine the beaten egg, butter, yogurt, buttermilk and almond extract. Fold into the flour mixture until just blended, being careful not to over mix.

Use a cookie scoop to divide the batter into the muffin cups. Sprinkle the remaining sugar over the tops of the muffins. Bake for 18-20 minutes, or until the tops spring back when lightly touched.

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