How to Make Irresistible Gluten-Free Chocolate Cherry Muffins

Simple Summary

These Gluten-Free Chocolate Cherry Muffins are a delightful treat that combines rich chocolate flavor with bursts of sweet-tart cherries, all in a tender gluten-free package. Perfect for breakfast or as a snack, these muffins are sure to please both gluten-free and gluten-eating individuals alike.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 12 muffins
• Difficulty: Intermediate

Ingredients

• 1 3/4 cups gluten-free all-purpose flour blend
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup plain Greek yogurt
• 1 cup fresh or frozen pitted cherries, chopped
• 1/2 cup dark chocolate chips

Instructions

1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with non-stick cooking spray.

2. In a medium bowl, whisk together the gluten-free flour blend, cocoa powder, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.

4. Beat in the eggs one at a time, then add the vanilla extract. Mix until well combined.

5. Gradually add the dry ingredients to the wet ingredients, alternating with the Greek yogurt. Mix until just combined, being careful not to overmix.

6. Gently fold in the chopped cherries and chocolate chips.

7. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

9. Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Chef's Notes

• For best results, use a high-quality gluten-free flour blend that contains xanthan gum. If your blend doesn't include it, add 1/4 tsp xanthan gum to the dry ingredients.
• To prevent the cherries from sinking, toss them in a tablespoon of the flour mixture before adding to the batter.
• These muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.
• For a dairy-free version, substitute the butter with coconut oil and the Greek yogurt with dairy-free yogurt.

Nutritional Info

Per muffin (approximate):

• Calories: 250
• Protein: 5g
• Carbohydrates: 35g
• Fiber: 3g
• Fat: 12g
• Sugar: 18g

These muffins are a good source of antioxidants from the cocoa powder and cherries. They also provide a moderate amount of protein from the Greek yogurt and eggs.

Serving Suggestions

• Serve warm with a pat of butter or a dollop of cherry jam for breakfast.
• Pair with a glass of cold milk or a hot cup of coffee for a satisfying snack.
• For a dessert option, warm slightly and serve with a scoop of vanilla ice cream.
• Dust with powdered sugar just before serving for an elegant touch.
• Package individually for bake sales or as a thoughtful homemade gift.