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Cherry chocolate muffin
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275g plain flour
50g cocoa powder
2 tsp baking powder
½ tsp fine salt
200g golden caster sugar
100g dark chocolate, roughly chopped
3 British Blacktail Medium Free Range Eggs
300ml tub soured cream
150g unsalted butter, melted
175g cherries, halved and stoned
1. Preheat the oven to 190°C, gas mark 5. Line the holes of a 12-hole muffin tin with muffin cases. Mix the flour, cocoa, baking powder, salt and sugar in a mixing bowl. Stir through all but a small handful of the chopped chocolate.
2. In a jug, whisk the eggs and soured cream together, then gently stir into the dry ingredients. Pour in the butter and stir until just combined, then fold through all but a handful of the halved cherries. Divide the mixture evenly between the muffin cases and top with the reserved chocolate and cherries. Bake for 25 minutes until risen and a skewer inserted into the centre comes out clean.
3. Cool in the tin for 5 minutes, then remove and cool completely on a wire rack. Serve immediately or store for up to 3 days in an airtight container.
Cook’s tip A cherry pitter will make light work of removing the stones from the cherries, but if you don’t have one use a small knife to cut each cherry in half and remove the stones by hand.
Typical values per serving:
This recipe was first published in July 2019.