Dried Cherry-Chocolate Muffins
Sweet, tangy cherries flavor these dark chocolate muffins for a regal treat at brunch or coffee time or for dessert. For the best results, have all the ingredients at room temperature. The muffins have an excellent crusty exterior, so you will want to butter the muffin cups rather than use paper liners, which may come away with the crust. For a decorative touch, top each filled muffin cup with either a whole or half hazelnut before baking.
Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 oz. unsweetened chocolate, chopped
- 1 3/4 cups all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 8 Tbs. (1 stick) unsalted butter
- 1 cup firmly packed light brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 cup buttermilk
- 3/4 cup dried cherries
- 1/2 cup toasted, skinned and chopped hazelnuts