Chunky Cherry Chocolate Chip Muffins

Chunky Cherry Chocolate Chip Muffins

My daughter Olivia is only 14 but she has grown into quite a good little baker. Today is her last Point Ballet class for the season and she wanted to make some of her favorite Chocolate Chip to take along and share with the young ladies in her class. I suggested adding some chopped cherries to the mix and the result was wonderful. The sweet and slightly tart cherries played very well with the chocolate indeed. This is really just a slight variation of our very popular Chocolate Chip Muffin Recipe that we recently featured but one I thought well worth posting again.

Makes one dozen large muffins.Sift together and set aside:

2 1/2 cups flour
3 tsp baking powder

In the bowl of a stand mixer with the whisk attachment in place, whisk together on high speed until foamy and slightly stiffened.

2 eggs
1 1/4 cups sugar
2 tsp vanilla extract

Mix together in a measuring cup with a spout:

1/4 cup melted butter
1/4 cup vegetable oil

Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.

Mix together

1/2 cup whipping cream

1/2 cup milk

2 tbsp apple cider vinegar

Add slowly to the mixing bowl continuing to mix but at a reduced speed.

Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about lumps in the batter, they are fine. When the dry ingredients are almost incorporated, gently fold in

1 ½   cups semi-sweet chocolate chips

1 ½ cup quartered cherries

Spoon batter into well greased muffin tins, filling them to the top. If you like you can sprinkle about a teaspoon of sugar over the top of each muffin before baking.

Bake in a preheated 400 degree F oven for about 20 minutes or until a wooden skewer inserted into the center of a muffin comes out clean.