It's time for the Monthly Improv hosted by Kristen of Frugal Antics of a Harried Homemaker! This month our flavor combo is Cherry and Almond and since I'm a a muffin roll...well...I couldn't resist. Of course, I used Greek yogurt and buttermilk, and to make them really special, I threw in some dark chocolate. Who wouldn't like that?
Black Cherry and Dark Chocolate Chunk Muffins
2 cups flour
¾ cup granulated sugar, divided
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon freshly grated nutmeg
1 ½ cups fresh or frozen dark, sweet cherries, halved
1 (4 oz) bar good quality dark chocolate, roughly chopped
1 egg, slightly beaten
½ cup unsalted butter, melted
1 (6 oz) container Black Cherry Greek Yogurt (sub plain or vanilla Greek Yogurt, if desired)
½ cup buttermilk
½ teaspoon almond extract
Preheat oven to 400 degrees F.; line a 12 cup muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, ½ cup sugar, baking powder, salt, and nutmeg. Fold in the cherries and the chocolate; set aside.
In a medium bowl or measuring cup, combine the beaten egg, butter, yogurt, buttermilk and almond extract. Fold into the flour mixture until just blended, being careful not to over mix.
Use a cookie scoop to divide the batter into the muffin cups. Sprinkle the remaining sugar over the tops of the muffins. Bake for 18-20 minutes, or until the tops spring back when lightly touched.
Using frozen cherries was easy. Leave them frozen...they will be easier to slice and will mix well with the batter.
Use a good quality chocolate bar...you won't regret it.
I'm loving my little micro-plane spice grater...it was perfect for grating some fresh nutmeg into the batter.
Put the cherries and the chocolate in with the flour mixture and you won't have to stir so much when you add the liquid.
The batter will be fairly thick. Please don't over mix or you'll have tough muffins!
Now, check out what everyone else is making with Cherries and Almonds!