Chocolate Cherry Muffins

Muffins have a sort of effortless charm. They're less fussy than a cake, yet just as satisfying. Their tender crumb, slightly domed tops, and perfectly portioned size make them a favourite for breakfast, dessert or an afternoon snack with a cup of tea. And when infused with chocolate and cherries, they become an irresistible treat that feels both indulgent and comforting.

The combination that never fails to delight. The richness of cocoa perfectly complements the natural tartness of cherries, creating a beautifully balanced flavour that is both indulgent and refreshing. The deep, velvety taste of chocolate provides a comforting sweetness, while cherries introduce a burst of juicy brightness.

The contrast between the two ingredients makes for a dessert that feels both sophisticated and nostalgic. Whether enjoyed as an everyday treat or served on a special occasion, chocolate cherry bakes are always a crowd-pleaser. The texture of the bake is also a key part of its appeal - soft, moist and studded with cherries that offer a delightful surprise in every bite.

Sift the cocoa powder and hot milk and whisk until lump-free.

Stir in sugar, oil, one egg, sour cream and vanilla.

Sift together flour, baking soda and a pinch of salt, then mix it into the batter until just incorporated.

Fold in the pitted cherries, then divide the batter between muffin moulds and fill each one up to 3/4 of the way.

Bake in a preheated oven at 210°C/410°F for 5 minutes. Then turn the oven down to 180°C/356°F and bake for another 20 minutes or until the toothpick comes out clean.

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Chocolate Cherry Muffins

Yield: 12

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Ingredients

• All purpose flour - 260 g
• Baking soda - 1 + 1/2 teaspoon
• Cocoa powder - 60 g
• Milk - 185 ml
• Vegetable oil - 125 ml
• Brown sugar - 200 g
• Vanilla extract - 1 teaspoon
• Sour cream - 200 g
• Egg - 1
• Cherries - 300 g

Instructions

1. Sift the cocoa powder and hot milk and whisk until lump-free.
2. Stir in sugar, oil, one egg, sour cream and vanilla extract.
3. Sift together flour, baking soda and a pinch of salt, then mix it into the batter until just incorporated.
4. Fold in the pitted cherries, then divide the batter between muffin moulds and fill each one up to 3/4 of the way.
5. Bake in a preheated oven at 210°C for 5 minutes. Then turn the oven down to 180°C and bake for another 20 minutes or until the toothpick comes out clean.