Ingredients for Dark Chocolate Cherry Muffins
- Dark Chocolate
- Unsalted Butter
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Sugar
- Light Brown Sugar
- 1 large egg
- 1/2 cup (120ml) buttermilk
- 1/4 cup (60g) sour cream
- Vanilla Extract
- Almond Extract
- 1 cup fresh or frozen cherries
- Dried Cherries
- 2 tablespoons packed brown sugar
- 1/2 teaspoon ground cinnamon
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How to Make Dark Chocolate Cherry Muffins
- Preheat oven to 350°F (180°C). Line a muffin tin with 5 paper liners or grease the cups.
- Place 1 cup fresh or frozen cherries in a small bowl and cover with boiling water.
- Let the cherries rehydrate for 5-10 minutes. Drain well and pat dry with paper towels.
- Chop the cherries into small pieces and set aside.
- In a microwave-safe bowl, melt 6 ounces (170g) semi-sweet chocolate and 4 tablespoons (57g) unsalted butter on low/medium power, stirring at 30-second intervals until smooth.
- Set aside to cool slightly.
- In a small bowl, combine 2 tablespoons brown sugar and 1/2 teaspoon ground cinnamon. Set aside.
- In a large bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- Add 1/2 cup (100g) granulated sugar to the dry ingredients and make a well in the center.
- In a separate bowl, whisk together 1 large egg, 1/2 cup (120ml) buttermilk, 1/4 cup (60g) sour cream, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract.
- Gradually add the wet ingredients to the cooled chocolate mixture, whisking until smooth and evenly colored.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
- Fold in the chopped cherries.
- Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
- Sprinkle each muffin with the brown sugar and cinnamon mixture.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. (Note: Baking time may vary depending on your oven and muffin tin size. My recipe uses a Chicago Metallic pan, which produces larger muffins).
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
93g
Fat
51g
Carbs
14g
