2-2/3 cups flour
1/2 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons Kings Organic Unsalted Butter, cubed and softened
1/2 cup white sugar
1/2 cup brown sugar
2 large Kings Organic Eggs
2 teaspoons vanilla
1- 3/4 cups plain fat-free or plain Greek yogurt
1-1/4 cups fresh Chilean Cherries, pitted and chopped
1-1/4 cups chocolate chips (about 6 ounces by weight)
Baking spray or paper liners
Preheat oven to 375 degrees. Line muffin tin with paper liners or spray with nonstick baking spray. In a large bowl, mix flour, cocoa powder, baking powder, baking soda, and salt; set aside.
In the bowl of electric mixer with paddle attachment, cream butter and sugars on medium speed until fluffy, about 3 minutes. Add eggs one at a time and vanilla. Mix until well combined. Reduce speed to low; alternate flour mixture and yogurt until incorporated. Remove bowl from mixer, gently fold in cherries and chocolate by hand. Divide batter among muffin tins using a cookie scoop. Batter is very thick. Bake 15-20 minutes-rotating half way through. Test muffin by inserting skewer in the center. Skewer should come out clean. Let cool for 5 minutes before removing from pan.