Double chocolate cherry muffins

    (98)
    40 min

    I love the combination of dark sweet cherries with dark chocolate in these gorgeous muffins.


    4 people made this

    Ingredients
    Makes: 12 muffins

    • 300g plain flour
    • 250g caster sugar
    • 30g cocoa powder
    • 2 teaspoons baking powder
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 225g soured cream
    • 120ml milk
    • 80ml vegetable oil
    • 2 eggs, beaten
    • 1 teaspoon almond extract
    • 225g fresh dark sweet cherries, pitted and chopped
    • 175g dark chocolate chips

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat the oven to 200 C / Gas 6. Grease or line a muffin tin with paper baking cases.
    2. Stir together the flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda and salt in a separate large bowl; make a well in the centre and set aside. Whisk together the soured cream, milk, vegetable oil, eggs and almond extract in a bowl until evenly blended. Pour the soured cream mixture into the well, then stir in the flour mixture until just combined. Fold in the cherries and chocolate chips. Spoon into paper muffin cases, filling half full.
    3. Bake until a skewer inserted into centre of one muffin comes out clean, about 20 to 25 minutes. Cool in the tin for 5 minutes. Remove from tin and cool completely on wire cooling rack.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (98)

    Reviews in English (76)

    by
    89

    I followed this recipe exact only my assembly of the muffins was different. I wisked together the dry ingredients in small bowl with the chocolate chips (tossing the chocolate chips in with the dry ingredients helps them not to sink to the bottom of the muffin tin) and I combined all the wet ingredients (including the cherries), then folded the dry ingredients carefully into the wet. I did not have a jumbo muffin tin, only regular sized muffin tins. I was able to get 24 biggish muffins out of one recipe, baking them at 350 for 20 minutes. That baking temperature and time has always worked for me while baking muffins. These muffins turned out moist, chocolate-y and just WONDERFUL. My two boys just fell in love with them. My husband didn't say anything but he ate four in one sitting, so they must have been good. The amount of chocolate to cherries and the little chocolate chips was perfect. One of THE best muffins I've ever had. This recipe's a keeper.  -  25 Jun 2011  (Review from Allrecipes US | Canada)

    by
    43

    So moist and delicious, definitely a 10 star muffin recipe. I used plain yogurt in stead of sour cream because that is what I had and I mixed the chocolate chips with the dry ingredients and the cherries with the wet ingredients before folding them together. Will definately make these again  -  10 Jul 2011  (Review from Allrecipes US | Canada)

    by
    16

    I was eager to try something new and thought the combination of chocolate, cherries, and almond extract sounded delicious! I cut the recipe in half using the servings calculator. I tend to generously fill my cupcake pans so I got 5 tasty jumbo muffins. The recipe didn't specify the cherries, so I used maraschino cherries and 60% cacao chips in my muffins. I would make this recipe again!  -  25 Jun 2011  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate