Gluten Free Chocolate Cherry Muffins
Wondering what to do with that bowl full of cherries? It is cherry season everywhere as well as here in the beautiful Mission Valley. Everywhere along the highways and roadsides are signs saying “Flathead Cherries For Sale”.

Wondering what to do with our big bowl full of cherries, I decided to make some Chocolate Cherry Muffins. These muffins are delightful and such a fun way to eat cherries. I used the Mama’s Coconut Blend Flour however, either blend will work, or use your favorite GF blend. The coconut sprinkled on top is optional, but it sure makes them look and taste delish. I used the dark red variety of sweet cherries.

Chocolate Cherry Muffins

1 3/4 cups Mama’s Almond or Coconut Blend Flour
1/3 cup cocoa
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
1 1/4 tsp. xanthan gum

1/2 cup butter or dairy free margarine, room temp
1/2 cup brown sugar, packed
1/2 cup sugar
2 tsp. vanilla
1 egg
1 cup milk (dairy, rice, soy, nut)

1 1/2 – 2 cups cherries, pitted and chopped in half or thirds
1/2 cup mini chocolate chips, optional
1 cup shredded coconut, optional

Directions: Preheat oven to 375°. Fill muffin tin with muffin cups or grease and flour.

In a small bowl combine flour, cocoa, baking powder, baking soda, salt and xanthan gum. Mix to combine and set aside.

In a mixing bowl cream butter with sugars until soft. Add vanilla and egg. Mix to combine. Scrape down sides of bowl.

Alternate adding flour and milk until all ingredients are mixed in. Mix for about 30 seconds to combine. Fold in chocolate chips and cherries.

Use a 2 inch scoop and fill muffin cups or fill 3/4 full. Sprinkle tops with shredded coconut if desired. Gently press a cherry complete with stem in top of muffin for nice presentation.

Bake for 30 minutes. If you want your coconut just lightly toasted, cover muffins lightly with foil after 20 minutes.

Makes about 16-18 muffins.

 

Chocolate Cherry Muffins
Author: Rachel Carlyle Edington – Gluten Free Mama
Prep time:
Cook time:
Total time:
Serves: 18 muffins
Ingredients
  • 1 3/4 cups Mama’s Almond or Coconut Blend Flour
  • 1/3 cup cocoa
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1 1/4 tsp. xanthan gum[br]
  • 1/2 cup butter or dairy free margarine, room temp
  • 1/2 cup brown sugar, packed
  • 1/2 cup sugar
  • 2 tsp. vanilla
  • 1 egg
  • 1 cup milk (dairy, rice, soy, nut)
  • 1 1/2 – 2 cups cherries, pitted and chopped in half or thirds
  • 1/2 cup mini chocolate chips, optional
  • 1 cup shredded coconut, optional
Instructions
  1. Preheat oven to 375°. Fill muffin tin with muffin cups or grease and flour.
  2. In a small bowl combine flour, cocoa, baking powder, baking soda, salt and xanthan gum. Mix to combine and set aside.
  3. In a mixing bowl cream butter with sugars until soft. Add vanilla and egg. Mix to combine. Scrape down sides of bowl.
  4. Alternate adding flour and milk until all ingredients are mixed in. Mix for about 30 seconds to combine. Fold in chocolate chips and cherries.
  5. Use a 2 inch scoop and fill muffin cups or fill 3/4 full. Sprinkle tops with shredded coconut if desired. Gently press a cherry complete with stem in top of muffin for nice presentation.
  6. Bake for 30 minutes. If you want your coconut just lightly toasted, cover muffins lightly with foil after 20 minutes.
  7. Makes about 16-18 muffins.