A fluffy and moist muffin filled with juicy cherries and chocolate chips
- 240g flour (2 cups)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 180g white granulated sugar (3/4 cup plus 2 tablespoons)
- 50g butter, softened (1/4 cup)
- 1 large egg plus 1 extra yolk
- 250g sour cream (1 cup)
- 160g pitted cherries (fresh or canned)
- 20g cornstarch (1/4 cup)
- 175g semi-sweet chocolate chips (1 cup)
- a handful of semi-sweet mini chocolate chips for garnishing
- Cut the parchment paper in squares, prepare a 12 cavity muffin tin and preheat the 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 2 minutes.
- Add in the sour cream and mix for an additional minute.
- Pour the wet ingredients into the dry and mix with a wooden spoon 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!) and halve them.
- 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 25 minutes or until a toothpick inserted comes out clean.
- Immediately sprinkle with mini chocolate chips and let cool completely.
Store the muffins in an airtight container for up to 3 days, or freeze them for up to 3 months.
Keywords: cherry chocolate chip muffins, muffins with cherries, chocolate and cherry muffins