Ingredients & Directions

1 ½ cups whole-wheat flour
1 cup all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
¼ teaspoon salt
1 ¼ cups whole or 2% milk
½ cup vegetable oil
1 large egg
1 tablespoon vanilla extract
1 ½ cups fresh sour cherries, pitted and halved
3 ounces chopped dark chocolate
1 tablespoon coarse sugar

Arrange a rack in the middle of the oven and heat to 375°F. Line a standard 12-well muffin pan with papers liners or coat the wells with cooking spray; set aside.
Whisk the flours, sugar, baking powder, and salt together in a large bowl. Whisk the milk, oil, egg, and vanilla together in a medium bowl until combined.
Pour the wet ingredients into the dry, and mix with a wooden spoon or rubber spatula until just combined. Some lumps are fine. Fold in the sour cherries and chocolate. Divide the batter among the muffin wells. Top each with 1/4 teaspoon coarse sugar.
Bake until the muffins are golden-brown and a toothpick inserted into the center of a muffin comes out clean, 17 to 20 minutes. Cool the muffins in the pan for about 5 minutes, then transfer to a cooling rack to cool completely.

Yields: 12 Muffins
Recipe: The Kitchn