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I’m assuming there must have been quite a few leftover chocolate chips over at Baker Street headquarters, because this week’s recipe once again calls for a chocolate chip muffin. While last week we tackled Banana Espresso Chocolate Chip Muffins, this week we were tasked with Sour Cream Chocolate Chip Muffins from Taste of Home.
Originally I was planning on making a dark chocolate chip muffin with toffee bits and pecans, but then I remembered about a jar of Morello cherries sitting in my pantry and I immediately switched gears. Just imaging the tartness from the sour Morello cherries combined with the intense level of sweet from the white chocolate chips made my mouth water.
I stuck to the original recipe except when it came to the ‘goodies’. In place of the dark chocolate chips I added 1 cup of white chocolate chips, 1 cup of Morello cherries (I kept the cherries whole in order to allow the fruit to keep its shape during baking), and 1 cup of chopped toasted pecans.
I loved the flavour profile of these muffins, and would definitely make them again! Next time I would try using a chocolate-based muffin batter, to create more of a black forest cake taste. I would also cut back on the amount of white chocolate chips (1/2 cup would be plenty), as I found it really overpowered the muffin and made them slightly too sweet for my taste.
Happy Muffin Monday!
For a copy of this week’s Muffin Monday recipe, please click here
Don’t forget to visit Baker Street’s site and be sure to check out what the other food bloggers have baked up this week!
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.