Small Batch Chocolate Cherry Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
⅔ cup all-purpose flour
02 -
⅛ teaspoon baking soda
03 -
¼ teaspoon baking powder
04 -
⅛ teaspoon salt
05 -
¼ cup granulated sugar
→ Wet Ingredients
06 -
2 tablespoons unsalted butter, melted and cooled slightly
07 -
2 tablespoons unsweetened canned coconut milk, full fat (or any dairy milk)
08 -
1 large egg white, room temperature
→ Mix-ins
09 -
2 tablespoons chocolate chips
10 -
⅓ cup fresh cherries, pitted and halved
# Instructions:
01 -
Preheat oven to 175°C (350°F) and adjust the oven rack to the middle position. Line a muffin pan with 4 cupcake liners. For homemade liners, cut parchment paper into 5-inch squares, press into the muffin cups, and form into cups by folding the sides into pleats.
02 -
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and sugar. Make a small well in the center of the bowl.
03 -
Add the coconut milk and egg white into the well of the dry ingredients. Fold the dry and wet ingredients together until combined. Add the melted butter and mix until no dry streaks remain.
04 -
Add the chocolate chips and halved cherries. Gently mix until just incorporated.
05 -
Distribute the batter evenly into the 4 cupcake liners.
06 -
Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean.
07 -
Cool the muffins on a wire rack before serving. Enjoy!
# Notes:
01 -
Avoid overmixing the batter to prevent dense muffins.