Gluten-Free Chocolate Cherry Greek Yogurt Muffins

I love fresh cherries in the summer. Fresh picked makes them even better! We try to pick tons of cherries so we can freeze them for recipes year round. Because of all the cherries, I pinned several cherry recipes. For the Pinterest Challenge, I landed on Chocolate Cherry Greek Yogurt Muffins from Running with Spoons. A few modifications were made based on dietary needs and ingredients I had on hand. My gluten-free Chocolate Cherry Greek Yogurt Muffins are definitely going to become a staple during cherry season and even with the frozen ones! They are also perfect to share for the monthly Pinterest Challenge.

Gluten-Free Chocolate Cherry Greek Yogurt Muffins

The original recipe calls for whole wheat flour, I swapped this out for gluten-free flour with xanthan gum included. I also didn’t have any palm sugar or applesauce. Palm sugar I’ve never had, but the applesauce we had just used up. So I used brown sugar and coconut oil.

I was multi-tasking when I made this, otherwise, I would have made one change in how I made them. Gluten-free flour tends to result in a denser baked good. Over the years I have discovered a few tricks to making lighter and fluffier baked goods.

Gluten-free flour needs xanthan gum to help it rise. I always say I’m going to try adding more xanthan gum but have yet to try that.

The easiest trick is with the eggs. Adding an extra egg or two to a gluten-free recipe helps. But, what makes it even lighter is separating the eggs. When a recipe calls for mixing the wet ingredients together, including the eggs, I only mix in the yolks. Then, I whip the whites until they form stiff peaks. Once the wet and dry ingredients are mixed together, I then fold in the egg whites. Doing this just before putting the batter into the pan helps keep the batter light and fluffy.

Gluten-Free Chocolate Cherry Greek Yogurt Muffins

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Ingredients

• 2 cups gluten-free flour with xanthan gum
• 1 cup cocoa powder, unsweetened
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 6 eggs, seperated
• 1 cup plain Greek yogurt
• 1/2 cup honey
• 3/4 cup brown sugar
• 1/4 cup coconut oil, melted
• 4 Tbsp vanilla extract
• 2 cups cherries, pitted and chopped

1. Preheat oven to 350. Line muffin pans or spray
2. In a mixing bowl combine flour, cocoa, baking powder, baking soda and salt.
3. In a second bowl beat egg yolks, yogurt, honey, sugar, coconut oil and vanilla. Mix well and fold in the chopped cherries.
4. In a separate metal bowl whip the egg whites until stiff peaks form.
5. Add the wet to dry ingredients. Then, gently fold in the egg whites.
6. Fill muffin cups to 3/4 full
7. Bake 18-20 minutes or until tops are firm and a toothpick comes out clean

Nutrition

Calories

3363 cal

Fat

66 g

Carbs

667 g

Protein

42 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

7

Domestic Deadline

So, while these muffins tasted wonderful, they aren’t quite as fluffy as my next batch should be. I realized I forgot to do the egg trick when I took the first pan out of the oven and they hadn’t puffed up to fill the muffin cups as much as I expected.

I’m just not sure if they are best for breakfast or dessert?

Got Cherries?

We eat tons of fresh cherries in the summer. We bring them home by the pound.

Using a hand pitter to pit all the cherries for baking pies and muffins or even making Cherry Barbecue Sauce can take hours. My mom got a Norpro Cherry Pitter and it was a very wise investment.

Since most of my fresh cherry baking and cooking happens at my moms, I don’t need one at home. I did get one for my father-in-law, however. My mother-in-law always makes wonderful cherry pies from the cherries in their backyard. It’s his job to pit all the cherries!

Pinterest Challenge

Now let’s see what other things Pinterest inspired! Head over and visit the other hosts to see what they crafted, cooked, built, or tried!

Erlene – My Pinterventures • Alexandra – Eye Love Knots
Joanne – Our Unschooling Journey • Laurie – My Husband Has Too Many Hobbies
Jenny – Cookies Coffee and Crafts • Kristie – Teadoodles
Beverly – Across the Boulevard • Katrin – Kreativ K
Debra – Shoppe No. 5 • Gail – Purple Hues and Me
Emily – Domestic Deadline • April – Stampin Fool
Chelsea – Making Manzanita • Maureen – Red Cottage Chronicles
Julie – Sum of their Stories • T’onna – Sew Crafty Crochet
Michelle – Our Crafty Mom • Lisa – Blogghetti
Marie – The Inspiration Vault • Kelley – Simply Inspired Meals
Debbee – Debbee’s Buzz • Shirley – Intelligent Domestications
Habiba – Craftify My Love • Marci – Stone Cottage Adventures
Kenyatta – My Design Rules • Kelli – The Olympic Nest
Roseann – This Autoimmune Life • Terri – Our Good Life
Leslie – Once Upon a Time & Happily Ever After
Lydia – Lydia’s Flexitarian Kitchen

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