Cherry Chocolate Chip Muffins

    (96)
    40 minutes

    Full of fresh cherries, chocolate bits, cocoa powder and a bit of almond essence, these cherry chocolate chip muffins baked with sour cream to keep them moist.


    70 people made this

    Ingredients
    Serves: 12 

    • 2 1/3 cups (290g) plain flour
    • 1 1/4 cups (250g) white sugar
    • 1/3 cup (30g) cocoa powder
    • 2 teaspoons baking powder
    • 1 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 1 cup (230g) sour cream
    • 1/2 cup (130ml) milk
    • 1/3 cup (80ml) vegetable oil
    • 2 eggs, beaten
    • 1 teaspoon almond essence
    • 1 1/2 cups (220g) fresh dark sweet cherries, pitted and chopped
    • 1 cup (170g) chocolate bits

    Directions
    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat an oven to 200 degrees C. Grease 12 jumbo muffin cups or line with paper baking cups.
    2. Stir together the flour, sugar, cocoa powder, baking powder, bicarb soda and salt in a separate large bowl then make a well in the centre; set aside. Whisk together the sour cream, milk, vegetable oil, eggs and almond essence in a bowl until evenly blended. Pour the sour cream mixture into the well then stir in the flour mixture until just combined. Fold in the cherries and chocolate bits. Spoon into prepared muffin cups, filling half full.
    3. Bake until a toothpick inserted into centre comes out clean, about 20 to 25 minutes. Cool in tin on cooling rack 5 minutes. Remove from tin and cool completely on cooling rack. Store tightly covered at room temperature.

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    Reviews and Ratings
    Global Ratings:
    (96)

    Reviews in English (75)

    by
    89

    I followed this recipe exact only my assembly of the muffins was different. I wisked together the dry ingredients in small bowl with the chocolate chips (tossing the chocolate chips in with the dry ingredients helps them not to sink to the bottom of the muffin tin) and I combined all the wet ingredients (including the cherries), then folded the dry ingredients carefully into the wet. I did not have a jumbo muffin tin, only regular sized muffin tins. I was able to get 24 biggish muffins out of one recipe, baking them at 350 for 20 minutes. That baking temperature and time has always worked for me while baking muffins. These muffins turned out moist, chocolate-y and just WONDERFUL. My two boys just fell in love with them. My husband didn't say anything but he ate four in one sitting, so they must have been good. The amount of chocolate to cherries and the little chocolate chips was perfect. One of THE best muffins I've ever had. This recipe's a keeper.  -  25 Jun 2011  (Review from Allrecipes USA and Canada)

    by
    43

    So moist and delicious, definitely a 10 star muffin recipe. I used plain yogurt in stead of sour cream because that is what I had and I mixed the chocolate chips with the dry ingredients and the cherries with the wet ingredients before folding them together. Will definately make these again  -  10 Jul 2011  (Review from Allrecipes USA and Canada)

    by
    16

    I was eager to try something new and thought the combination of chocolate, cherries, and almond extract sounded delicious! I cut the recipe in half using the servings calculator. I tend to generously fill my cupcake pans so I got 5 tasty jumbo muffins. The recipe didn't specify the cherries, so I used maraschino cherries and 60% cacao chips in my muffins. I would make this recipe again!  -  25 Jun 2011  (Review from Allrecipes USA and Canada)

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