These gluten-free dark chocolate cherry muffins are a delightful treat that combines the richness of dark chocolate with the sweet-tartness of dried cherries. Perfect for a snack or dessert, and suitable for those with gluten sensitivities.
Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1/2 cup cocoa powder. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 teaspoon baking soda. 1 1/2 teaspoons baking powder. 1/4 teaspoon salt. 2 large eggs. 1/2 cup unsalted butter, melted. 1 cup milk dairy or non-dairy. 1 teaspoon vanilla extract. 1 cup dark chocolate chips. 1 cup dried cherries.
Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, whisk together the gluten-free flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt. In another bowl, beat the eggs and then add the melted butter, milk, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the dark chocolate chips and dried cherries into the muffin batter. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your gluten-free dark chocolate cherry muffins!
Prep Time: 15 minutes
Cook Time: 20 minutes
Makenna Arnold
