1 can Oregon Fruit Red Tart Cherries, drained and halved
1 ½ cups whole-wheat flour
1 cup all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
pinch of salt salt
1 ¼ cups milk
½ cup vegetable oil
1 large egg
¼ teaspoons vanilla extract
1 cup semi-sweet chocolate chips
1 tablespoon coarse or crystal sugar, for topping (optional)
- Arrange a rack in the middle of the oven and heat to 375°F. Line a standard muffin pan with papers liners or coat the pan with cooking spray; set aside.
- Whisk the flours, sugar, baking powder, and salt together in a large bowl. In a separate bowl, whisk the milk, oil, egg, and vanilla together until combined.
- Pour the wet ingredients into the dry, and mix with a wooden spoon or rubber spatula until just combined. Fold in the cherries and chocolate chips. Divide the batter among the muffin liners. Top each with coarse or crystal sugar.
- Bake until the muffins are golden-brown and a toothpick inserted into the center of a muffin comes out clean, 17 to 20 minutes. Cool the muffins in the pan for about 5 minutes, then transfer to a cooling rack to cool completely.
Makes 12 muffins