What could be more heavenly than waking up to Double Chocolate Cherry Muffins? At least that’s what my youngest daughter said when she popped into the kitchen one morning with her crazy morning hair and half opened eyes.
I have to admit, the aroma that filled my house was divine. The dense dark chocolate flavor did not disappoint. Hands down the most delicious chocolate muffins I’ve ever eaten. Not to heavy and not to sweet. A lovely compliment to my morning coffee.
Double Chocolate Cherry Muffins are great for holiday mornings, brunches or even a midnight snack. They’re also fun as little “gifts from your kitchen”. They travel well and a make a lovely “Merry Christmas” to friends and neighbors. Enjoy!
Double Chocolate Cherry Muffins
Makes 20 Muffins
2 ½ cups flour
½ cup unsweetened cocoa powder
½ cup granulated sugar
1 ½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
2 cups dried tart cherries
3/4 cup vegetable oil ( I like a few tablespoons more)
4 ounces semi sweet baking chocolate, chopped
1 cup buttermilk
2 large eggs
½ cup tightly packed brown sugar
¼ cup honey
1 cup semi sweet chocolate chips
½ cup walnut halves, toasted and chopped (optional)
½ cup white chocolate chips (just for fun/optional)
Preheat the oven to 350F. Line muffin tin cups with foil or paper liners. In a sifter, combine the flour, cocoa, granulated sugar, baking powder, baking soda, and salt. Sift into a large piece of parchment or wax paper. Or, if you’re like me and you get the flour mixture everywhere, just sift into a large bowl.
Place the cherries in a small bowl and dust them with 1 tablespoon of the flour mixture.
Heat the oil and the chopped chocolate in the top of a double boiler or in a glass bowl in a microwave oven and stir until melted and smooth.
Place the buttermilk, melted chocolate, eggs, brown sugar and honey in a large mixing bowl. Use a whisk to mix until the ingredients are thoroughly combined and the brown sugar has almost completely dissolved. Add the dry ingredients, and stir with a spatula to combine. Add the cherries, chocolate chips and walnuts, using the spatula to fold the ingredients together thoroughly.
Fill each muffin cup about ¾ full. Place the muffin tins on the top and center racks of the oven and bake until a toothpick inserted into the center of the muffins comes out almost clean, about 16 – 18 minutes. Be careful not to over bake as they will become dry. Remove the muffins from the tin and let them cool a bit. Store the cooled muffins in a Ziploc bag at room temperature or the muffins can be frozen for up to three weeks. When ready to serve, just thaw at room temp and then warm if desired.
Recipe adapted from mulitple sources