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To make Cherry Oatmeal Chocolate Chip Muffins, you need the following: - 1 cup rolled oats - 1 cup milk (or almond milk for a dairy-free option) - 1 cup all-purpose flour - 1/2 cup packed brown sugar - 1/4 cup granulated sugar - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 teaspoon ground cinnamon - 1/3 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 cup fresh or frozen cherries, pitted and halved - 1/2 cup semi-sweet chocolate chips If you want to change some ingredients, here are some options: - Use almond milk instead of regular milk for a dairy-free option. - Swap all-purpose flour with gluten-free flour for a gluten-free treat. - Replace brown sugar with coconut sugar for a different sweetness. - Use applesauce instead of eggs for a vegan version. These muffins are not just tasty; they also provide good nutrition. Here’s a rough breakdown per muffin: - Calories: 180 - Protein: 4g - Carbohydrates: 28g - Fat: 7g - Fiber: 2g - Sugar: 8g With these ingredients and options, you can make delicious Cherry Oatmeal Chocolate Chip Muffins. Check out the Full Recipe to get started! To make cherry oatmeal chocolate chip muffins, start with simple steps. These muffins are quick to prep and bake. Gather your ingredients first. You need rolled oats, flour, sugars, and more. The process is easy and fun. 1. Preheat the Oven: Set your oven to 375°F (190°C). Get your muffin tin ready by lining it with paper liners or greasing it well. This helps the muffins not stick. 2. Soak the Oats: In a medium bowl, mix rolled oats with milk. Stir and let it sit for about 10 minutes. This softens the oats and makes them creamy. 3. Combine Dry Ingredients: In a large bowl, whisk together flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and cinnamon. Mix well to avoid lumps. 4. Prepare Wet Ingredients: Add vegetable oil, eggs, and vanilla to the soaked oats. Whisk until smooth and well-mixed. 5. Combine Wet and Dry: Carefully fold the wet mix into the dry mix with a spatula. Mix until just combined. A few lumps are okay, so don’t overmix. 6. Incorporate Fruits: Gently fold in halved cherries and chocolate chips. Make sure they are evenly mixed in the batter. 7. Fill the Muffin Cups: Use a scoop or spoon to fill each muffin cup two-thirds full. This allows space for the muffins to rise. 8. Bake the Muffins: Place the muffin tin in the oven. Bake for 18-20 minutes. To check if they are done, insert a toothpick. It should come out clean. 9. Cool and Serve: Take the muffins out and let them cool in the pan for 5 minutes. Then move them to a wire rack to cool completely. Enjoy warm! To check if your muffins are ready, use a toothpick. Insert it into the center of a muffin. If it comes out clean, your muffins are done. If there’s batter on the toothpick, bake for a few more minutes. Keep an eye on them to avoid overbaking. Trust your senses; the smell will guide you too! For more detailed steps, refer to the Full Recipe. To get the best muffins, mix your wet and dry ingredients well. First, soak the oats in milk for ten minutes. This softens the oats and helps them blend. When you mix the wet and dry ingredients, do it gently. Use a spatula to fold them together. You want to see some lumps. This keeps your muffins light and fluffy. One big mistake is overmixing the batter. If you mix too much, your muffins can turn out dense. Another mistake is not measuring ingredients properly. Use measuring cups and spoons for accuracy. Also, don’t skip soaking the oats. This step is key to soft muffins. Finally, make sure your oven is preheated. If it’s not hot enough, your muffins won't rise well. For moist muffins, keep an eye on your baking time. Check them at 18 minutes. Insert a toothpick into the center. If it comes out clean, they’re done. If you want extra moisture, you can add a bit more milk or oil. Lastly, let the muffins cool in the pan for five minutes. This helps them stay moist and tasty. For the full recipe, see above. {{image_4}} You can easily make these cherry oatmeal chocolate chip muffins gluten-free. Simply swap the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the blend you choose contains xanthan gum for the best texture. Check your oats too; make sure they are certified gluten-free. This way, you can enjoy the same great taste without gluten! To make these muffins vegan, you can replace eggs with flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. Use almond milk instead of regular milk for a dairy-free option. The oats, cherries, and chocolate chips will still shine through in this plant-based version. Feel free to get creative with your muffins! Here are some fun ideas: - Nuts: Add 1/2 cup of chopped walnuts or pecans for a crunchy bite. - Spices: Try adding a pinch of nutmeg or allspice for warmth. - Fruit Swaps: Use blueberries, raspberries, or diced apples instead of cherries for a twist. - Chocolate Variants: Swap semi-sweet chocolate chips for dark or white chocolate chips. These variations make the muffins fun and flexible. Don’t hesitate to mix and match based on your taste! For the full recipe, check out the details above. To keep your cherry oatmeal chocolate chip muffins fresh, store them in an airtight container. This helps prevent them from drying out. If you have leftovers, let them cool completely before sealing. Place a piece of parchment paper between layers to keep them from sticking together. They stay fresh for up to three days at room temperature. Freezing your muffins is easy. First, wrap each muffin in plastic wrap. Then, put them in a freezer-safe bag or container. This keeps them fresh for up to three months. When you’re ready to enjoy them, simply take out a muffin and let it thaw at room temperature. You can also pop it in the microwave for about 30 seconds for a quick treat. To warm your muffins, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and heat for about 10 minutes. This helps restore their soft texture. If you prefer the microwave, heat one muffin for about 15 to 20 seconds. Enjoy your muffins warm for the best taste! For the full recipe, check out the complete guide to making these tasty treats. You can make these muffins healthier by using whole wheat flour instead of all-purpose flour. Also, reduce the sugar by half or use a natural sweetener like maple syrup. Adding ground flaxseed increases fiber and nutrients. You can also swap half of the oil for unsweetened applesauce. This keeps them moist while cutting down on fat. Yes, you can use dried cherries. Just remember to chop them into smaller pieces. Dried cherries will add a nice chewy texture. Soak them in warm water for about 10 minutes before adding them to the mix. This helps them stay moist during baking. These muffins stay fresh for about 3 to 4 days at room temperature. Store them in an airtight container to keep them soft. If you want them to last longer, you can freeze them. They will stay good for up to 3 months in the freezer. If you need an egg substitute, try using flax eggs. To make one flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken. You can also use unsweetened applesauce or mashed banana. Use 1/4 cup for each egg you replace. This keeps your muffins moist and adds flavor. For the full recipe, check out the Cherry Oatmeal Chocolate Chip Muffins section! In this blog post, we explored every detail of making cherry oatmeal chocolate chip muffins. We covered ingredients, substitutions for diets, and nutritional breakdowns. I provided step-by-step instructions and tips to avoid common mistakes. You learned variations like gluten-free and vegan options. Lastly, I shared storage tips and frequently asked questions. Now you're ready to bake perfect muffins. Enjoy your delicious creations!

Cherry Oatmeal Chocolate Chip Muffins

Satisfy your cravings with these delicious Cherry Oatmeal Chocolate Chip Muffins! Packed with rolled oats, fresh cherries, and rich chocolate, these treats make a perfect snack or breakfast option. Discover step-by-step instructions to create these flavorful muffins in just 35 minutes. Don't miss out on the joy of baking—click through to explore the full recipe and delight your taste buds today!
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Ingredients
  

1 cup rolled oats

1 cup milk (or almond milk for a dairy-free option)

1 cup all-purpose flour

1/2 cup packed brown sugar

1/4 cup granulated sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/3 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 cup fresh or frozen cherries, pitted and halved

1/2 cup semi-sweet chocolate chips

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepared your muffin tin by either lining it with paper muffin liners or greasing it with cooking spray to prevent sticking.

    Soak the Oats: In a medium mixing bowl, combine the rolled oats and milk. Stir gently and let this mixture sit for about 10 minutes, allowing the oats to soften and absorb some of the liquid.

      Combine Dry Ingredients: While the oats are soaking, in a large mixing bowl, whisk together the all-purpose flour, packed brown sugar, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. Ensure everything is well mixed to eliminate any lumps.

        Prepare Wet Ingredients: To the bowl with the soaked oats, add the vegetable oil, eggs, and vanilla extract. Using a whisk or a fork, mix these wet ingredients thoroughly until fully combined, creating a smooth mixture.

          Combine Wet and Dry: Carefully fold the wet ingredients into the dry ingredients using a spatula or wooden spoon. Mix until just combined, being careful not to overmix; a few lumps are perfectly fine.

            Incorporate Fruits: Gently fold the halved cherries and semi-sweet chocolate chips into the batter until they are evenly distributed throughout, creating a delightful mixture of flavors.

              Fill the Muffin Cups: Using a scoop or spoon, fill each muffin cup in the prepared tin with the batter. Aim to fill each cup about two-thirds full to allow room for rising.

                Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean when the muffins are ready.

                  Cool and Serve: Once baked, remove the muffin tin from the oven and let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely before enjoying.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                      - Presentation Tips: To enhance the visual appeal, serve the muffins warm with a light dusting of powdered sugar on top. For a fresh touch, place a few halved cherries on the side of each muffin in your serving presentation. Enjoy your delightful creations!