Chocolate Chip Cherry Swirl Muffins ~ #MuffinMonday

This week’s muffin assignment was a chocolate chip muffin with a peanut butter swirl. Immediately my mouth started watering however, as you all know peanuts are a gigantic “NO!” in our house. So I started thinking about how I might adapt the recipe. As I scanned my cabinets and fridge, my first thought (as it so often is) was Nutella. But then I thought I would really like to use fruit of some type.

Oh how I love cherries! They’re my very favorite fruit and I can’t wait until they are in season again. I can remember as a child eating cherries, my fingers stained red by the juice. They are definitely one of Maddy’s top favorite fruits as well. So once my eyes landed on a jar of cherry preserves in the refrigerator it was a no brainer. That would be our luscious fruit swirl through a sea of chocolate chips all nestled in a moist buttermilk muffin. As I write this, these muffins have already disappeared. As quickly as I made them on Friday, they were devoured. I just made a half batch. You should make a full batch. They won’t go to waste, that’s for sure.

What fruit are you most looking forward to this season?

Enjoy!

~K

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week

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Chocolate Chip Cherry Swirl Muffins 

2 cups all-purpose flour

2/3 cup sugar

1 Tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups buttermilk

1 large egg

2 teaspoon vanilla extract

2/3 cup chocolate chips

3-4 Tablespoons cherry preserves (or other jam/preserve of your choosing)

- Preheat oven to 350 degrees and line a muffin pan with paper liners.

- Combine flour, sugar, baking powder, baking soda and salt in a large bowl.

- In a smaller bowl, whisk together the buttermilk, egg and vanilla.

- Add the wet ingredients to the dry ingredients and stir just until moistened.

- Fold in the chocolate chips.

- Fill each muffin cup 2/3 full (don’t overfill… I did and it wasn’t pretty)

- Dollop each muffin with preserves and use a knife to swirl the fruit through the muffin batter.

- Bake 20-22 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes and then remove to wire racks to cool completely.

- Enjoy!

Recipe adapted from Baking From My Home To Yours by Dorie Greenspan

Tagged as: buttermilk, cherry, chocolate, chocolate chips, Muffin Monday, muffins