It’s cherry season and there is no better time to make these delicious and healthy muffins! They are moist, fudgy and chocolately muffins stuffed with juicy Michigan cherries!
Ingredients:
- 3/4 cup unsweetened applesauce
- 1/3 cup granulated sugar
- 1/4 cup honey
- 2 large egg whites
- 3/4 cup plain Greek yogurt
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup chopped dark sweet cherries
- chocolate chips for sprinkling on top, optional
Directions:
- Preheat oven to 425°F. Spray 12-count muffin pan with nonstick spray. Do not use liners.
- In a large bowl, combine applesauce, sugar, honey, egg whites, greek yogurt, and vanilla extract. Whisk them all together until smooth, with no yogurt lumps remaining.
- Sift the flours, cocoa powder, salt, baking soda, and baking powder together. Slowly stir in the wet ingredients, being careful not to overmix. Get any dry pockets of flour out. Fold in the cherries. The batter will be a little chunky. This is ok.
- Divide the batter evenly between each muffin cup - fill them all the way to the top if you can. Bake for 5 minutes 425°F then, keeping the muffins in the oven, reduce heat to 350°F and continue baking for another 15 minutes. Insert a toothpick into the center of one muffin. If it comes out clean, they are done. If not, bake for 2 more minutes.
- Remove from the oven and allow to cool for 3 minutes in the pan, then transfer to a wire rack to cool completely. Makes 12 muffins. Muffins stay fresh in an airtight container at room temperature for up to 5 days.
Source: sallysbakingaddiction.com
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