<p>Dried cherries and chocolate are already a classic pairing, but mixing Diced Dried Plums and Dried Plum Puree into the batter helps the flavors come together even more by imparting a rounded sweetness.</p>
<p>Dried cherries and chocolate are already a classic pairing, but mixing Diced Dried Plums and Dried Plum Puree into the batter helps the flavors come together even more by imparting a rounded sweetness.</p>
Ingredients

    135 g / 1 cup Diced Dried Plums

    50 g / 1/3 cup dried sour cherries, coarsely chopped

    200 g / 1 1/2 cups all-purpose flour

    45 g / 1/3 cup whole-wheat pastry flour or Kamut flour

    25 g / 1/4 cup Dutch-process cocoa powder

    5 g / 1 teaspoon baking powder

    5 g / 1 teaspoon baking soda

    2 g / 1/2 teaspoon salt

    240 g / 1 cup buttermilk

    80 g / 1/2 cup brown sugar

    2 large eggs

    75 g / 1/3 cup unsalted butter, melted

    75 g / 1/4 cup Dried Plum Purée

    5 g / 1 teaspoon vanilla extract

    80 g / 1/2 cup bittersweet chocolate, coarsely chopped

    Coarse sugar, such as turbinado

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Instructions

    Preheat the oven to 400F. Oil 12 muffin cups or line with paper liners.

    Soak the dried plums and sour cherries in warm water for 5 minutes. Drain.

    In a bowl, whisk together the flours, cocoa powder, baking powder, baking soda, and salt.

    In another bowl, whisk together the buttermilk, brown sugar, eggs, butter, purée, and vanilla. Mix the buttermilk mixture into the flour mixture until just combined. Fold in the dried fruit and chocolate chunks.

    Fill the prepared muffin cups just below the rim. (Each muffin will have about 85 g batter.) Sprinkle coarse sugar on top.

    Bake until a skewer inserted into the center comes out clean, about 18 minutes. Cool for 5 minutes, then remove from the muffin cups and cool completely.

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