About this recipe:I love the combination of dark sweet cherries with dark chocolate in these gorgeous muffins.
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
80ml vegetable oil
2 eggs, beaten
1 teaspoon almond extract
225g fresh dark sweet cherries, pitted and chopped
175g dark chocolate chips
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Method Prep:15min › Cook:25min › Ready in:40min
Preheat the oven to 200 C / Gas 6. Grease or line a muffin tin with paper baking cases.
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.
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.