Description
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, chocolaty muffins.
Ingredients
- 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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 1 hr 30 mins
Servings: 12