Chocolate Chocolate Cherry Muffins

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 12

Servings muffins

Calories 210kcal

Preheat oven to 400 Line a 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
1 ¾ cups all-purpose flour, ½ cup brown sugar, ¼ cup unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon salt
In a separate medium bowl, whisk together water, oil, vinegar, vanilla, and egg until well-combined.
1 cup warm water, ¼ cup vegetable oil, 1 tablespoon apple cider vinegar, 1 teaspoon vanilla extract, 1 large egg
Stir wet ingredients into dry ingredients until just combined.
Stir in 1/4 cup mini chips and cherries until just incorporated.
½ cup mini chocolate chips, ½ cup dried tart cherries
Scoop batter into prepared tins. I used an ice cream scoopful per tin.
Bake for about 12-18 minutes, or until a toothpick inserted into the center of the muffin comes out clean (it may have a little chocolate on it from the chips, but it shouldn’t have crumbs on it).
Cool in tin for 5 minutes, and then remove to wire rack to finish cooling.
Serve muffins warm or at room temperature.

Nutrition values are estimates.