Cherry Chocolate Chip Muffins

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Cherry Chocolate Chip Muffins {Gluten-Free, Dairy-Free} | Wheat-Free Meat-Free

Mike had this muffin idea a couple months back, but I thought it best to wait for cherry season. It’s here, so here is your muffin recipe.

Cherry Chocolate Chip Muffins

  • ½ cup millet flour
  • ½ cup sorghum flour
  • ½ cup almond meal
  • ½ cup tapioca starch
  • 3 tablespoons white sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup warm soymilk
  • ¼ cup virgin coconut oil, melted + more for greasing the muffin tin
  • 1 egg, room temperature
  • ¾ cup pitted and quartered Bing cherries
  • ¼ cup semi-sweet mini chocolate chips (non-dairy optional)
  1. Preheat the oven to 350ºF. Grease a 12-cup muffin tin.
  2. Whisk the millet, sorghum, almond meal, tapioca starch, sugar, baking powder, and salt in a large bowl. Whisk the soymilk, coconut oil, and egg in a medium bowl. Add the liquids to the dry mix, and stir until just combined. Reserve a small amount of the cherries and chocolate chips, then add the remaining amount to the batter. Stir until just incorporated.
  3. Spoon the batter into the prepared muffin tin. Distribute the reserved cherries and chocolate chips between the cups. Bake for approximately 20 minutes, until a toothpick inserted into a muffin comes out clean. Set on a wire rack to cool completely. Remove and serve.

Makes 12 muffins

Making Cherry Chocolate Chip Muffins | Wheat-Free Meat-Free

The muffins kept sticking to muffin liners, which is why I switched to a greased muffin tin. Use liners at your own risk.

Saving some of the mix-ins to put on top is a trick I learned while making my Double Chocolate Chip Cashew Pretzel Cookies. It’s optional, but it does make for prettier baked goods.

This recipe is being shared in Allergy Free WednesdayGluten Free Wednesdays, and Gluten Free Fridays.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


Comments

  1. Those look delicious, Kalinda. I’ll admit that I love cherry flavoring more than I like cherries themselves (texture thing), but the addition of chocolate to a cherry recipe makes my tolerance of cherries go way up! ;-) We’re still weeks away from cherries here, but I will definitely keep these muffins in mind when our season arrives. :-)

    Shirley

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