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Chilean Cherry Chocolate Chip Muffins


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Chilean Cherry Chocolate Chip Muffins


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.