Packed with juicy cherries and sprinkled with extra chocolate chips, these muffins will rock your boat. Skip the liners and cut out squares of parchment paper for a bakery-style look.
I always say that muffins don’t need to be as pretty and delicate as their cupcake relatives but they need to satisfy when it comes to taste. As much as I love fancy and time-consuming decorations, sometimes I crave the simplicity of a great muffin. This muffin recipe is super easy to make and is done in no time. Whether you want a snack for your coffee break, a brunch muffin or just simply a delicious dessert, try these!
A little warning though when it comes to using ”already pitted” cherries: Oftentimes a few were missed during the process and will still contain the rock hard pit. Despite checking all of them before pouring them into the batter, I missed one. My husband took them with to work and almost cracked a tooth on one. So please check them before incorporating them!!
I found that these taste best on the day you make them as well as on the second day when stored outside the fridge. However, if you wish to store them longer than that during hot months, I recommend storing them in the fridge since they are very moist. Once stored in the fridge they will firm up slightly.
- 250g flour (2 cups)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 200g brown sugar (1 and 1/3 cup)
- 50g butter, softened (1/4 cup)
- 1 large egg plus 1 extra yolk
- 250 sour cream (1 cup)
- 350g pitted and sweetened sour cherries from a can or glass
- 20g cornstarch (1/4 cup)
- 175g semi-sweet chocolate chips (1 cup)
- a handful of semi-sweet mini chocolate chips for garnishing
- Cut parchment paper in squares and prepare a 12 cavity muffin tin
- Preheat oven to 180°C or 350°F
- In a medium bowl combine flour, baking powder and salt, stirring with a whisk
- In a separate bowl mix sugar and butter together, then add in the egg and yolk and cream together with an electric hand mixer for 2min
- Add in the sour cream and mix for an additional minute
- Pour the wet ingredients into the dry and mix just until combined, being careful not to over-mix
- Drain the cherries and check if all are pitted (don't skip this step as there are usually a few that were missed!)
- Dust the cherries with cornstarch and add them to the batter along with the chocolate chips
- Press the parchment squares into the tin and fill with 2 tablespoons of batter
- Bake for 30-35min or until a toothpick inserted comes out clean
- Immediately sprinkle with mini chocolate chips and let cool completely
- Store these muffins in an airtight container for up to 4 days, or freeze them for up to 3 months.