I made these muffins all the time in college. They have Greek yogurt in them, and the recipe makes 10. A very right number of muffins to make.
We got these frozen cherries, and I was inordinately excited. Cherries in March is like Christmas in July. Out of season and unexpectedly delightful.
Oh, and I added milk chocolate chips.
These verged on being overbaked, and this was 10 minutes before they were due to be done. I’ve adjusted the time below, so hopefully you won’t have this problem.
I don’t like the phrase “stud muffin,”
Cherry Chocolate Muffins
Adapted from smittenkitchen
Makes 9 to 10 standard muffins
5 tablespoons (2 1/2 ounces or 71 grams) unsalted butter , softened
1/2 cup (3 1/2 ounces or 100 grams) organic, raw cane sugar
1 large egg
3/4 cup full fat Greek yogurt
1/2 teaspoon grated orange zest
1 1/2 cups (6 3/4 ounces or 191 grams) white whole wheat flour
1 1/2 teaspoon (7 grams or 1/4 ounce) baking powder
1/4 teaspoon (1 gram) baking soda
1/4 teaspoon (2 grams) salt
3/4 cup (3 3/4 ounces or 105 grams) frozen cherries + 5 tablespoons milk chocolate chips
Preheat oven to 375°F. Spray a muffin tin with nonstick spray. Beat butter and sugar by hand in a medium bowl until creamy. Add egg and beat well, then add yogurt and zest.
Stir together the dry ingredients. Dump half of the dry ingredients over the wet ingredients and mix until combined. Throw on the remaining dry ingredients to the batter and mix just until the flour disappears.
Gently fold in the blueberries and chocolate chips. Divide the batter evenly between 10 muffin cups, and bake for about 20 minutes until the tops are golden. Check them at 15 minutes (I took my batch out of the oven at 20 minutes and they were a little overdone). Turn out onto a rack and let cool. Or turn them out into your mouth.