June Recipes

Gluten-Free Cherry-Chocolate Muffins

20 Minutes or Less Badge
Gluten Free Badge
Stack of three Gluten Free Cherry Chocolate Muffins


  • 3 Hy-Vee large eggs
  • ⅔ cup water
  • ⅓ cup Hy-Vee canola oil
  • 1 tbsp Hy-Vee vanilla extract
  • 1 (11.2-oz.) pkg. Simple Mills almond flour chocolate muffin & cake mix
  • 1 (5-oz.) pkg. Hy-Vee dried cherries
  • ⅔ cup 53% dark cacao chocolate morsels
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Preheat oven to 350°. Line 12 (2½-inch each) muffin cups with paper liners; set aside.
Whisk together eggs, water, oil, and vanilla in a large bowl; whisk in muffin mix. Fold in dried cherries and dark chocolate morsels. Spoon batter evenly into prepared muffin cups.
Bake 15 to 20 minutes or until toothpick inserted near centers come out clean. Cool in pan for 10 minutes. Transfer muffins to cooling rack and cool completely.

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