Recipes

Chocolate Cherry Muffins

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Chocolate Cherry Muffins

Chocolate Cherry Muffins

amanda

Equipment

  • - Stand Mixer (KitchenAid Artisan Series Handheld Stand Mixer with Bowl Accessories)

  • - Silicone Baking Mat (Matelle Non-Stick Baking Mat, 15"x20")

  • - Parchment Paper Sheets (Silpat Professional Non-Stick Silicone Baking Mats, Set of 40)

  • - Digital Kitchen Scale (OXO Good Grips Stainless Steel Flaky Pan)

  • - Muffin Tray (Fat Daddio 24-Count Nonstick Silicone Cupcake Liners)

  • - Cooling Rack (Cuisinart Perforated Bakeware Steel Tray Set)

  • - Digital Food Scale (OXO Good Grips 12-Inch Digital Kitchen Scale with 3 Pound Capacity)

  • - Rubber Spatula (OXO Good Grips 10" Stainless Steel Squeegee with Non-Slip Handle)

  • - Measuring Spoons Set (Metal, OXO Good Grips Classic 30 Piece Stainless Steel Measuring Spoons Set)

  • - Non-Stick Cooking Spray (Walmart Brand)

  • - Silicone Cupcake Liners Set (Vitamix)

Ingredients

  • 3/4 stick (6 tablespoons) unsalted butter

  • 5 ounces bittersweet chocolate (not extra-bitter), coarsely chopped

  • 1 cup whole milk

  • 2 large eggs

  • 1 1/3 cups all-purpose flour

  • 1/3 cup unsweetened cocoa powder

  • 1/3 cup packed brown sugar

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup dried sour cherries (4 ounces)

Instructions

1

Instruction 1

Put oven rack in middle position and preheat oven to 400°F.
2

Instruction 2

Heat butter and half of chocolate in milk in a 2-quart saucepan over low heat, stirring constantly, until just melted. Remove from heat. Cool 15 minutes. Add eggs and whisk until smooth.
3

Instruction 3

Whisk together flour, cocoa, brown sugar, baking powder, baking soda, and salt in a medium bowl until combined well. Add chocolate mixture and stir until just combined. Stir in remaining chocolate and cherries.
4

Instruction 4

Divide among 12 greased (1/2-cup) muffin cups. Bake until a tester comes out clean, 14 to 18 minutes. Cool in pan on a rack 5 to 10 minutes.
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