I was trying to think of a way to use my overabundance of Bing cherries last summer. I have an obsession with muffins, so I started brainstorming, and thus was born these wonderful chocolate cherry muffins.
- 2 ⅓ cups all-purpose flour
- 1 ¼ cups white sugar
- ⅓ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- ½ cup milk
- ⅓ cup vegetable oil
- 2 eggs, beaten
- 1 teaspoon almond extract
- 1 ½ cups fresh dark sweet cherries, pitted and chopped
- 1 cup miniature semisweet chocolate chips
Preheat the oven to 400 degrees F (200 degrees C). Grease 12 jumbo (3 1/2-inch) muffin cups or line with paper baking cups.
Stir together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl; make a well in the center and set aside.
Whisk together sour cream, milk, vegetable oil, eggs, and almond extract in a separate bowl until evenly blended. Pour sour cream mixture into the well; stir in flour mixture until just combined. Fold in cherries and chocolate chips. Spoon into prepared muffin cups, filling half full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool in pan on a wire rack for 5 minutes. Remove from pan and cool completely on wire rack. Store tightly covered at room temperature.
Preparation time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Servings: 12 – Yield: 12 jumbo muffins