Oversized Cherry-Chocolate Soda Bread Muffins |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Great for St Patties day! Ingredients:
2 cups flour |
1 cup whole wheat flour |
1/2 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1 teaspoon ground cinnamon |
2 teaspoons salt |
lemon zest, one lemon |
6 tablespoons unsalted butter, cold and cubed |
1 cup semisweet chocolate chunk |
1 cup dried sour cherries, coarsely chopped |
1 1/3 cups buttermilk |
1 large egg |
Directions:
1. Preheat the oven to 350F degrees. Line 8 large muffin cups or spray them with non-stick baking spray (alternatively use regular-sized muffin tins.).
2. In a large bowl, whisk together the flour, whole wheat flour, sugar, baking powder, baking soda, cinnamon, salt, and orange zest. Add the cubed butter to the bowl and rub in with your fingertips until the mixture resembles coarse meal. Stir in the chopped chocolate and dried cherries.
3. In a small bowl, whisk together the buttermilk and the egg. Add this mixture to the dry ingredients, stirring until incorporated. Divide the batter among the prepared muffin cups. Bake until a cake tester inserted into the center emerges clean, 40-45 minutes for the large muffins (20-25 for regular muffins).
4. Cool the muffins in their tins for 5 minutes and then transfer the muffins to a wire rack to cool some more. Serve warm or at room temperature.
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