Description
I bake daily and having failed to find a chocolate muffin recipe that 'hit the spot' i decided to take matters into my own hands, hence this recipe. Somewhat similar to a cupcake in texture, a lighter crumb and good depth of flavour gives you a muffin that's totally chocolate dream delicious!
Ingredients
- Dark Chocolate
- Unsalted Butter
- Flour
- Baking Powder
- Salt
- Sugar
- Light Brown Sugar
- Egg
- Buttermilk
- Sour Cream
- Vanilla Extract
- Almond Extract
- Cherries
- Dried Cherries
- Brown Sugar
- Cinnamon
Instructions
- Preheat oven to gas mark 4 / 350f / 180c
- Prepare muffin tin with paper liners or brush cups with butter
- Put cherries in a small dish and cover with boiling water
- Leave to rehydrate for 5-10 minutes
- Discard water and transfer cherries to kitchen paper where they can drain of any excess moisture
- In a small microwavable bowl, on low / medium heat setting, melt chopped chocolate and butter in microwave stirring at 30 second intervals until smooth and combined
- Set aside to cool slightly
- Chop cherries into pieces and set aside
- In a small dish combine 2 tablespoons of brown sugar and cinnamon, set aside
- Into a large mixing bowl, sift flour, baking powder and salt, whisk to combine
- Mix in the 1 / 2 cup sugar, make a well in the center and set aside
- In a small bowl whisk together lightly beaten egg, buttermilk, sour cream, vanilla and almond extracts
- Now gradually add this to the cooled chocolate and butter mixing well until smooth and even in colour
- Now pour this into the flour / sugar and mix using a folding action until all traces of flour have disappeared and is smooth and even in colour
- Finally fold in cherries
- Spoon into muffin tins, sprinkle with sugar / cinnamon and bake on the middle shelf of oven for 20-22 minutes
- Nb: i use a chicago metallic muffin pan which appears to allow for larger muffins
- If your pan is similarly sized then this recipe will make 5 generous sized muffins with good crowns