Using the flavour combination of chocolate and cherry from the chocolate cherry trifle, which we made at the Christmas afternoon tea course at Denman, I decided to bake some chocolate cherry muffins for the annual Christmas Coffee, as I had some cherries left-over from the ris a la mande cheesecake.
I used a muffin recipe from the baking book "A piece of cake" as starting point, which I when adjusted to my purpose.
Chocolate cherry muffin: - 15-20 muffins
- 150 g butter
- 2 dl sour cream, 18% fat
- 1 organic lemon - only the zest
- 2 eggs
- 150 g sugar
- 1 teaspoon vanilla sugar
- 165 g wheat (cake) flour
- 55 g cocoa powder
- 2 teaspoon baking powder
- 1 pinch of salt
- 100 g dark chocolate - finely chopped
- 15-20 cherries from cherry sauce
- Heat up the oven to 200'C.
- Melt the butter, afterwards add into the sour cream and lemon zest, stir together.
- Add egg, sugar and vanilla sugar into a mixing bowl, whip it light and foamy.
- Add in the cocoa powder, wheat flour, salt and baking powder. Mix it together into a homogeneous mass.
- Stir in the chopped chocolate pieces.
- Fill up the muffins half way with the dough.
- Place a cherry into the muffin dough, fill more muffin dough on top, so the cherry is hidden.
- Bake the muffins at 200'C for 15 minutes.
- Check, that the muffin is baked, before removing it from the oven.
- Cool down the muffin, before making the muffins out of the silicone form.