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Chocolate Cherry Muffin Tops
Why eat the whole muffin when you can just eat the best part? These chocolate cherry muffin tops are filled with chocolate chips and cherries for a moist interior and crunchy traditional muffin top exterior.
Prep Time
25
minutes
mins
Cook Time
12
minutes
mins
Total Time
37
minutes
mins
Course:
Baked Goods
Cuisine:
American
Keyword:
cherry muffin tops, chocolate cherry muffins tops, chocolate muffin tops, gluten free muffin tops, muffin tops
Servings:
12
servings
Author:
Gina Matsoukas
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
Serving:
1
SERVING
|
Calories:
149
kcal
|
Carbohydrates:
21
g
|
Protein:
4
g
|
Fat:
6
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.003
g
|
Cholesterol:
29
mg
|
Sodium:
129
mg
|
Potassium:
89
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
146
IU
|
Vitamin C:
0.02
mg
|
Calcium:
81
mg
|
Iron:
1
mg