Dark Chocolate Cherry Muffins
These gluten free Dark Chocolate Cherry Muffins have a soft cake-like crumb, with buttery flavor and are dotted with gooey chocolate and chewy dried cherries. Healthier than a cupcake, the toasted sweet almonds on top add more texture and less weight than a sugary frosting. Pair with a scoop of ice cream when they first come out of the oven and they might just become your new favorite dessert! Or bake them up in less than 20 minutes while a pot of coffee is brewing. A breakfast for champions!
Makin’ Batter
There isn’t anything tricky about this batter. Begin by creaming butter and sugar, then add the eggs, yogurt and vanilla. Combine the gluten free flour (I use Bob’s Red Mill 1 to 1 Baking Flour), almond flour, baking powder, baking soda and salt in a small bowl. Then add the flour mixture to the wet ingredients using a hand mixer on low speed. Although you can do this by hand, I think the mixer helps to work out the lumps a bit better. Finally, fold in the chocolate chips and dried cherries with a large spoon or spatula.
Makin’ Muffins
I use paper liners for my muffin tins, but feel free to grease them or use silicone liners if you prefer. Fill the tins 2/3 of the way with the batter. Sprinkle each muffin with sliced almonds and granulated sugar. The almonds will become toasty and the sugar caramelizes making a simple and delicious topping.
Bakin’ Dark Chocolate Cherry Muffins
There’s a little trick I learned about baking muffins. If you begin with a higher temp, the baking powder is activated more quickly and intensely resulting in a higher rise in the muffins. Once the muffins begin to rise, which only takes about 7-8 minutes at 425 degrees, then turn the heat down and continue baking until done. Total baking time is still under 20 minutes and they are light, moist and have a soft crumb. The topping is crisp and the dark chocolate is gooey inside. What more could you ask for? Seconds. I know. Me too.
More Gluten Free Baked Goodies
- Blueberry Muffins
- Seriously Great Banana Bread
- Zucchini Bread
- Apple Cider Pumpkin Bread
- Coffee Cake
- Chocolate Banana Cupcakes
- Apple Cake
Dark Chocolate Cherry Muffins
Ingredients
- ½ cup granulated sugar
- 6 tbsp butter (room temp)
- 2 large eggs
- ½ cup Greek yogurt
- 2 tsp pure vanilla extract
- 1 cup gluten free flour blend with xanthan (Bob's Red Mill 1 to 1 Baking Flour)
- ¼ cup almond flour (finely ground)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- ½ cup dark chocolate chips
- ½ cup dried cherries
topping:
- ¼ cup sliced almonds
- 2 tsp granulated sugar
Instructions
- Preheat oven to 425 degrees (*note that you will be turning the temp down to 350 degrees after 7 minutes of baking). Generously grease or line muffin tins.
- In a mixing bowl, cream butter and sugar. Add the eggs and combine well. Follow by adding the yogurt and vanilla and mixing well.
- In a small bowl stir together the gluten free flour, almond flour, baking powder, baking soda, and salt.
- Add the flour mixture to the wet ingredients with your mixer on a low speed. Once the dry ingredients are incorporated, turn the mixer to a high speed to work out any lumps.
- Using a spatula or wooden spoon, gently fold the chocolate chips and dried cherries into the batter.
- Spoon the batter into the muffin tins, filling about 2/3 of the way.
- Sprinkle the sliced almonds and sugar on top of each of the unbaked muffins.
- Bake at 425 degrees for 7-8 minutes, watching to be sure they have begun to rise well.
- Then turn the oven down to 350 degrees and continue to bake for another 10-12 minutes.
- Once they no longer feel soft in the center, they can be removed from the oven. Let cool in the muffin tins for 5-10 minutes before eating. Sprinkle with a little more sugar while warm if you wish.
