Why eat the whole muffin when you can just eat the best part? These chocolate muffin tops are filled with chocolate chips and cherries for a moist interior and crunchy traditional muffin top exterior.
There’s currently a muffin top state of emergency in my house right now. With no less than 35 of these and another variety left (and that’s after eating them for about 5 days now) in my kitchen, taking up almost all of the tupperware I own, it’s getting desperate around here because I’m determined to finish them all before I spot a speck of mold.
Ulysses is on “must eat a muffin top with every meal” alert and I spent all day yesterday with water or tea and a muffin top (sometimes slathered in Nutella because um, why not?) in hand while I laid on the couch in quadricep agony from a CrossFit competition I was peer pressured into doing on Saturday (and will never fall victim to again).
A 6 minute workout solely consisting of burpees and squats will apparently do that to you.
Thankfully, these are pretty healthy (minus that Nutella slather) with coconut oil, yogurt and coconut sugar in the ingredients.
They’re also gluten free because I wanted to test out the new to me Bob’s Red Mill 1 to 1 gluten free baking flour since I’m kinda obsessed with their other gluten free all-purpose flour.
The verdict is, it’s awesome. I LOVE sweet rice flour in baked stuff and that’s the first ingredient in this flour mix.
True to it’s name, it worked perfectly in a 1 to 1 ratio and these muffin tops came out moist in the middle (and full of cherries and chocolate chips) with that signature crunchy muffin top exterior (topped with cacao nibs for added crunch).
While I’d really appreciate being able to walk again, I’ll take another day of soreness if it means being stuck on the couch all day with these.
And maybe the jar of Nutella too.
Love this chocolate cherry muffin top recipe?
Try these other muffin recipes: Whole Wheat Sweet Potato Banana Muffins, Cranberry corn muffins and Strawberry corn muffins.
Chocolate Cherry Muffin Tops
Ingredients
- 3 tablespoons melted coconut oil
- 1/2 cup plain 2% Greek yogurt
- 1/3 cup coconut sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup milk
- 1 1/2 cups gluten free flour blend , or all-purpose flour
- 1/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- pinch kosher salt
- 1/4 cup dried tart cherries
- 1/4 cup dark chocolate chips
- cacao nibs for topping
Instructions
- Whisk together the coconut oil and yogurt in a large bowl.
- Add the sugar and whisk again until smooth.
- Add the vanilla, eggs and milk and whisk until fully incorporated.
- Combine the flour, baking powder, baking soda and salt in a medium bowl.
- Add the dry ingredients to the wet and stir until combined.
- Fold in the cherries and chocolate chips and refrigerate dough for 15 minutes.
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper or a silpat.
- Scoop batter in heaping tablespoons onto the baking sheets.
- Lightly press cacao nibs onto the top of each mound of batter.
- Bake for 12 minutes.
- Remove, let cool on sheet for 5 minutes before transferring to a cooling rack.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Love the story behind this recipe. Jus to enjoy the best part of a muffin.
These are adorable. Seriously.