When Fiorina sees me getting out flour, sugar, and eggs, she knows it’s BAKING TIME! It’s her favorite time. This just brought me back to the time I spent with my mom at the kitchen. Those were truly my favorite childhood times. I haven’t been much of a baker before. I’m trying to bake more now because I know my girl loves to help me out when it comes to baking. These double chocolate cherry coconut sugar muffins is adapted from King Arthur’s Baking Chocolate Breakfast Muffins recipe.
I’m trying to incorporate more coconut sugar in my baking and cooking now. I grew up with coconut sugar. This is very common in Indonesian kitchen. We call it Gula Jawa/Gula Merah/Gula Aren. They have much lower glycemic index and more nutritious compared to regular cane sugar. I’m not going to bore you with that as you can easily google and read the benefit of coconut sugar. Anyway, yes….the coconut sugar gives these muffins their much darker colors, but I love how fragrant the coconut sugar is and don’t worry about your muffins smelling like coconuts, because they aren’t.
Double Chocolate Cherry Muffins
Ingredients
Dry ingredients:
- 57 g Dutch-process cocoa
- 240 g all-Purpose Flour
- 150 g coconut sugar or use light brown sugar
- 1 tsp baking powder
- ¾ tsp espresso powder optional
- 1 tsp baking soda
- ¾ tsp salt
Wet ingredients:
- 2 large eggs room temperature
- 170 g milk room temperature
- 2 tsp pure vanilla extract
- 2 tsp cider vinegar or white vinegar
- 113 g melted unsalted butter
Add ons:
- 170 g semi-sweet chocolate chips or mixture of white or semi-sweet chocolate chips
- 150 g Pitted fresh cherries
Instructions
- Preheat your oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven. Line your muffin trays with parchment paper
- Combine the dry ingredients in a mixing bowl. Whisk the eggs, melted butter, milk, vanilla, and vinegar. Add the flour mixture along with the chocolate chips and 2/3 of the chocolate chips and cherries until just combine. Do not overmix.
- Fill up the muffin cups with the batter evenly, about 3/4 full. Gently press in more cherries and chocolate chunks on top of the muffins. Pop into the oven and bake for 18-20 minutes or until the muffinsspring back when gently pressed and toothpick inserted comes out with some crumbs and smear of chocolate, but nothing should be wet. Do not overbake the muffins
- Let them cool down in the muffin tray for about 5 minutes and then cool down completely on a cooling rack
Recommended products:
Nutrition
The tartness from the cherries, slight bitterness from the semi-sweet chocolate and mild sweetness from the coconut sugar and white chocolate are just so perfect together in these muffins.
Definitely family-approved!!
Did you make this double chocolate cherry muffin recipe?
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3 comments
The muffins look gorgeous and delicious! I hope I’ll be able to find some coconut sugar over here to experiment with them!
I love coconut sugar. I used them a lot in baking and cooking now 🙂 They are sugar, but much better than regular white sugar
Wow, these muffins sound and look amazing! Beautiful photos as always!