Often on Fridays we’ll post a cocktail as a way to kick off the weekend, but today I decided to share this chocolate muffin. There aren’t many recipes out there for a super chocolate-y ones. This one is. And I love the two stir-ins: dried cherries and white chocolate.
Because they’re a little decadent, these muffins are perfect for a winter weekend breakfast, leftovers nice for late-afternoon tea. The batter is thick, which means you can fill the cups to the brim and they’ll bake into nice big muffins. You can start from scratch in the morning, but I prefer to measure out the ingredients the night before, which means my batter’s ready to hit the oven by the time it’s preheated.
So enjoy. Here in the Northeast, the temperature’s dropping the minutes. By tonight I hear we’ll be in the 20′s, and on Sunday the high is 20, so heat up that oven and stay warm!
- 2½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons butter
- 1 cup sugar
- 2 large eggs
- 1½ cups plain low-fat yogurt
- 1 cup each: white chocolate chips and coarsely chopped dried cherries, divided
- Adjust oven rack to lower-middle position and heat oven to 375 degrees. Mix flour, cocoa, baking powder, baking soda, and salt in a medium bowl; set aside.
- Beat butter and sugar with an electric mixer over medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition.
- Alternating between ingredients beat in ⅓ each of the yogurt and flour mixture until both are fully incorporated and batter is smooth. Stir in ¾ cup each of the chips and cherries.
- Spray a 12-cup muffin tin with vegetable cooking spray. Use a large ice cream scoop to divide batter evenly among the cups (They will be full.) Top with remaining ¼ cup cherries and white chocolate.
- Bake until muffins are browned and cooked through, 20 to 25 minutes. Let sit a couple of minutes in muffin tin and then turn onto a wire rack to cool slightly. Serve.