Chocolate Muffins with White Chocolate and Dried Cherries
Serves: Makes 1 dozen large muffins
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
If short on time melt the butter and mix it with the egg and yogurt, stirring this wet mixture into the dry ingredients.
Recipe by Three Many Cooks at