Ingredients:
1 1/2 cups whole-wheat flour
1 cup all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 1/4 cups whole or 2% milk
1/2 cup vegetable oil
1 large egg
1 tablespoon vanilla extract
1 1/2 cups fresh sour cherries, pitted and halved
3 ounces chopped dark chocolate
1 tablespoon coarse sugar
Instructions:
Arrange a rack in the middle of the oven and heat to 375°F. Line a standard 12-well muffin pan with papers liners or coat the wells with cooking spray; set aside.
Whisk the flours, sugar, baking powder, and salt together in a large bowl. Whisk the milk, oil, egg, and vanilla together in a medium bowl until combined.
Pour the wet ingredients into the dry, and mix with a wooden spoon or rubber spatula until just combined. Some lumps are fine. Fold in the sour cherries and chocolate. Divide the batter among the muffin wells. Top each with 1/4 teaspoon coarse sugar.
Bake until the muffins are golden-brown and a toothpick inserted into the center of a muffin comes out clean, 17 to 20 minutes. Cool the muffins in the pan for about 5 minutes, then transfer to a cooling rack to cool completely.
Recipe Notes
- Storage: The muffins can be stored in an airtight container at room temperature for up to 3 days.
Source: The Kitchn
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