Cherries mean summer and these cherry chocolate chunk muffins are the perfect thing to snack on in the afternoon. (Recipe Credit: Adrianna Adarme of Fresh Tastes)
3 tablespoons neutral oil (such as grapeseed, vegetable oil or avocado oil)
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup dark chocolate chunks (about 2 ounces)
2 tablespoons turbinado sugar, for topping
Directions
Place muffin liners in a muffin tin and set aside. If your liners aren’t made of parchment and just paper, you might want to spray them with cooking spray.
In a bowl, toss the cherries with the teaspoon of flour and set aside.
In medium bowl, whisk together the buttermilk, melted butter, sugar, neutral oil, eggs and vanilla extract. In a large bowl, whisk together the flour, salt, baking powder, baking soda. Pour the wet ingredients into the dry ingredients and mix until barely combined. Add the cherries and chocolate chunks.
Preheat the oven to 375 degrees F. Divide the batter amongst the twelve cavities in the muffin tin. Sprinkle the tops with turbinado sugar.
Transfer to the oven to bake for 18-20 minutes.
Let the muffins cool in the pan for 10 minutes and then carefully remove and allow to cool on a cooling rack.
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