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.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
370 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Ingredients
1 teaspoon baking soda
½ teaspoon salt
½ cup milk
⅓ cup vegetable oil
⅓ cup unsweetened cocoa powder
2 teaspoons baking powder
1 ¼ cups white sugar
1 cup sour cream
1 teaspoon almond extract
2 ⅓ cups all-purpose flour
2 eggs, beaten
1 cup miniature semisweet chocolate chips
1 ½ cups fresh dark sweet cherries, pitted and chopped
