The College Housewife » Recipes » brunch » Cherry Chocolate Chunk Muffins

Cherry Chocolate Chunk Muffins

I’m finishing the rest of my summer out on the east coast. Mostly near Philadelphia. For the last three summers I’ve worked at a summer camp, just like the parent trap! Jared and I actually met working these summers as camp counselors. He worked at the boy’s camp and I worked at the girls camp, cute right?!

So were going back to visit our friends from camp, see Jared’s family and play around Philly for the next few weeks. 

What i’ve got on my East Coast Bucket List …

Buy my english friends at camp a round on me

Get at least three pool days in

Go wine tasting

Eat a philly cheesesteak

Recreate mine and Jared’s first date

Start a good book, any suggestions?!

Watch a Phillies game

Go to Wa-Wa!

Drink three good cups of green tea a day

Relax, breathe, repeat

One of the last things I made up in Aspen were these scrumptious chocolate chunk cherry muffins. I really took advantage of cherries this season, how can you not?!

The first bite of these muffins will be have a strong cherry tart taste but the rich chocolate chunks make for a nice even balance of sweet and tart. 

These only take a few ingredients and if you’re not keen on milk not to worry because they are made with almond milk and canola oil instead of butter. 

During my internship I didn’t have a whole lot of time on my hands but I could always whip these up in about twenty minutes. 

They are a one bowl wonder.

Cherry Chocolate Chunk Muffins

3 Cups of all purpose flour
3 Baking powder
1/2 Teaspoon Salt
2 Teaspoons of cinnamon
1 Cup of granulated sugar
2 Teaspoons vanilla extract
1/2 Cup of canola oil
1 Cup of almond milk
2 Eggs
1 Cup of chocolate chunks
1 1/2 Cup of cherries

3/4 Cup of sliced almonds *optional*

*yeilds 12 jumbo muffins

Preheat your oven to 

425 degrees Fahrenheit

*Butter or spray a cupcake / muffin tin 

Slice your cherries in half and de-pit the little guys, set in a bowl to the side.

In a large mixing bowl combine sugar, canola oil, eggs, vanilla extract, and almond milk. Mix with a wooden spoon until you achieve a pale yellow color. 

Add in flour, baking powder, salt, and cinnamon to your wet mixture. Stir until incorporated. Your batter is going to be preeeeeetty thick, it’s okay. Gently add in your cherries and chocolate chunks. 

Scoop a generous amount of batter into each tin and top with sliced almonds (optional). Bake at 425 degrees fahrenheit for 5 minutes and then lower to the temperature to 350 degrees fahrenheit and bake for another 20 minutes.



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