Some days you really need something rich and chocolatey for breakfast! Oh wait? What did you say? Usually rich and chocolatey foods are eaten at dessert? Nonsense! I have learned that anything goes these past couple weeks. Blueberry pie at eight in the morning? Heck, yeah! A loaded hotdog at one a.m.? No problem! Oh yeah, and I can’t forget that midnight run to steak and shake for that ridiculously large oreo shake! Whoops! 😉 So the other morning when I was staring at a bag of fresh cherries in my fridge (and contemplating what I wanted to with them besides dunk them into melted chocolate!) I remembered this recipe that I had bookmarked for chocolate cherry muffins. Luckily I had all the ingredients in my pantry to whip up a batch of these babies. I threw in some chocolate chips (just to make them even more indulgent!) and a splash of cherry flavoring and the results were incredible. Rich, tender and bursting with plump fresh cherries and melty chocolate chips!
One Year Ago: Chocolate Ice Cream
Double Chocolate Cherry Muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup unsweetened cocoa
- 16 tablespoons (2 sticks) butter at room temperature
- 3/4 cup sugar
- 2 large eggs, beaten
- 1/2 teaspoon almond extract
- 1/2 teaspoon cherry flavoring
- 1 cup milk
- 1 ⅓ cups pitted cherries, halved
- 1 cup mini chocolate chips
- Preheat the oven to 400 degrees F. Line muffin cups with muffin liners or spray with nonstick cooking spray.
- In a large bowl, whisk together the flour, baking powder, salt, and cocoa; set aside.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about two minutes. Beat in egg, almond extract, and cherry flavoring until combined.
- With mixer on low speed, add the flour mixture and milk, beginning and ending with flour mixture. Mix until just combined. Fold in cherries and chocolate chips.
- Let mixture rest for 10 minutes, then fill muffin cups to the brim with the batter. Bake the muffins for 20 to 25 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
Yields: 12 muffins
Prep Time: 20 minutes
Bake Time: 25 minutes
Source: adapted from California Cherries