It’s no secret that I love baking. So, this year for my birthday, my parents got me a gift certificate for King Arthur Flour. And, I didn’t waste much time before I was scouring their website trying to decide what to order.
It honestly took me almost a week to figure out what I wanted to order… And, that’s not because there was nothing that I wanted. It was quite the opposite… I wanted to try everything all at once! Among the items in my cart were a few specialty flours, flavors, and even some fresh sourdough starter. And, as soon as the box arrived on my doorstep, I got started baking. Wouldn’t you?
One of the specialty flours that I ordered was the organic pumpernickel flour. Honestly, I’m not sure what led me to choose pumpernickel other than that I have never really used it before. Plus, I was already dreaming of the combination of chocolate and pumpernickel. Though I know it’s not traditional, I always love the soft pumpernickel breads made with dark cocoa and molasses. I had some dried sour cherries on hand, too, so I knew they would have to be worked into the recipe in one way or another.
I initially planned to bake a yeast bread with the pumpernickel flour (and I probably still will), but I found myself whipping up a batch of muffins instead. After a long night with very little sleep (staying up with Yellowdog who refused to wear her cone collar to sleep), I was craving something warm for breakfast. So, I incorporated all of the flavors I had been thinking about into a muffin recipe… When you’re hungry at 7am, there’s no time to wait for a yeast bread to rise. In fact, I was too hungry to wait for all of the jumbo-sized muffins to bake, so I used some of the extra batter to make mini muffins that baked in a speedy 10 minutes. They were perfect for snacking while I waited for the rest of the muffins to bake!
Chocolate and Cherry Pumpernickel Muffins
(Makes 6 large muffins and 12 mini muffins, or approximately 18 regular muffins)
- 1 1/2 cups pumpernickel flour
- 1 cup white whole wheat flour
- 1/2 cup brown sugar, lightly packed
- 1/4 cup dark cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup canola oil
- 1/4 cup molasses
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup dried cherries
Preheat the oven to 350°F. Line muffin tins with paper liners, if desired.
Whisk together the pumpernickel flour, whole wheat flour, brown sugar, cocoa powder, baking powder, baking soda, and salt in a mixing bowl. In a separate bowl, combine the eggs, milk, oil, and molasses. Add the wet ingredients to the dry ingredients, and mix until the dry ingredients are just incorporated. Fold in the chocolate chips and dried cherries.
Spoon the batter into the prepared muffin tins. Bake for about 10 minutes for mini muffins, 15-20 minutes for regular muffins, and 25-30 minutes for jumbo muffins. A toothpick inserted will come out clean when the muffins are done. Cool the muffins on a wire rack.