:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/KzYyGfv4jVlt1qAWToS3/a0b10d7f23490c7c30bdb80b80580c.jpeg "Chocolate cherry muffin")
Source: Pixabay: katetsib
Chocolate cherry muffin
The combination of chocolate and cherries is simply irresistible, and the chocolate cherry muffin is always a big hit in our homes. I often make them on weekends for breakfast or afternoon tea. The sweet and tart aftertaste of the chocolate and cherry mixture is incredibly harmonious.
Ingredients
- 140 g flour
- 100 g sugar
- 2 tablespoon Dutch cocoa powder
- 80 g butter
- 1 pc egg
- 100 ml milk
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 150 g Sour cherries (canned or fresh)
- 80 g Coarsely chopped chocolate or chocolate chips
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Directions
To prepare, first preheat the oven to 180 °C (bottom to top baking). Then prepare the muffin tin, either using paper caps or silicone moulds. In my personal experience, muffin papers hold the muffins in shape better, but silicone moulds are also easy to make.
Mix the flour, sugar, cocoa powder, baking soda and baking powder. A little trick is to sift the cocoa powder into the rest of the dough to ensure there are no lumps in the dough. Melt the butter, then add the eggs and milk and mix well. Next, mix in the dry ingredients. Finally, add the cherries and chocolate. It is a good idea to distribute the cherries and chocolate evenly between each muffin tin, so that there is enough to fill each muffin. Bake them in the oven for 20 minutes.
Muffins are always served lukewarm. My partner's favourite is to serve them with a little vanilla ice cream and chocolate sauce. But custard tea cakes also go really well with it.
Preferably consume within 2 days of preparation and store in an airtight container. I can definitely say that the muffins left over for the next day are delicious, because the cherry filling stays really soft and moist.
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