Chocolate and cherry has to be one of my favorite flavor combinations. It all started with those sugar bomb cherry cordials from the drug store. You know the ones I’m talking about? The ones that make your teeth ache within minutes of ingestion.
Yeah. Good stuff.
These Whole Wheat Chocolate Cherry Muffins have the same scrumptious flavors without the toothache. I decided to make them completely whole wheat – and they turned out so moist and tender. That’s probably because of the light sour cream and coconut oil. Plus, I added some almond extract, because cherries with almond? So delish.
You can use fresh or frozen cherries in these muffins (I used frozen that I just put up last week) – just be aware that if you use fresh, you’ll have a pinkish tinge to your muffins. They’ll taste wonderful, but may look a little less pleasing.
And one more thing…my kids devoured these. My little muffin bandit made off with three while I was trying to take photos. Stinker.
Good thing he’s cute.
- Any type of milk will work in this recipe. Try dairy, almond, hemp, coconut…whatever you like!
- No sour cream? Greek yogurt will work just fine!