These are the prettiest, little muffins. But in truth, I think they’re just okay.
I’m not a huge “power” baked goods kinda gal. I like my baked goods to be either sweet, or savory, or both. Nothing in between.
If you miss a chocolate chip or berry when you take a bite, you pretty much miss everything. The dough is just sort of blah.
I used dried strawberries because I love dried strawberries and cherries can be a bit too tart for Paul and me. Because the strawberries are much more subtle than cherries, I used semisweet chocolate chips. Those two flavors paired beautifully.
If you are into the whole, “Let’s power up this breakfast! Argh!” thing, this might be your muffin. But for us, we’ll skip them next time.
Chocolate-Cherry Muffins a.k.a. Power-Up Muffins (recipe care of bhg.com)
INGREDIENTS: ⅔ cup all-purpose flour, ⅔ cup whole wheat flour, ¾ cup plus 2 tablespoons regular rolled oats, ¼ cup packed brown sugar, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 eggs, 1 ½ cups plain Greek yogurt, ¼ cup almond butter or peanut butter, ¼ cup canola oil ½ cup dried tart red cherries (chopped), ⅓ cup chopped bittersweet chocolate, 1 tablespoon sesame seeds, poppy seeds, and/or flax seeds
DIRECTIONS: Preheat oven to 400°F. Line twelve 2 1/2-inch muffin cups with paper bake cups. In a large bowl stir together all-purpose flour, whole wheat flour, 3/4 cup of the oats, the brown sugar, baking powder, baking soda, and 1/2 teaspoon salt. In another bowl whisk together eggs, yogurt, almond butter, and oil. Add yogurt mixture all at once to flour mixture. Stir just until moistened. Fold in cherries and chocolate. Spoon batter into muffin cups. In a small bowl stir together remaining 2 tablespoons oats and the seeds. Sprinkle oat mixture over batter. Bake 15 to 18 minutes or until golden. Cool in muffin cups on a wire rack 5 minutes. Serve warm. Makes 12 muffins.