I hate summer. I admit it. It is my least favorite of the four
seasons. My second least favorite is spring because spring is what brings
summer. So, I am not a person that you’ll ever find wintering in Florida, or
retiring to Arizona. I just won’t do it. I hate the heat. The only thing that
makes summer tolerable for me are the bing cherries that are in season right
now. Bing cherries beckon to me like a long lost lover. I love their juicy,
flavorful goodness that explodes with every bite. I have liked cherries for as
far back as I can remember. They are cute, they are portable, they are
delicious, and they are so good for you.
This month, I decided to make use of them in a way in which I had not before. I had to act fast, because I eat cherries so quickly that they don’t stay around here for long. Some time ago I had printed out a muffin recipe that sounded so delicious, it took me back to the days of my youth when I used to beg my mother to get me a box of chocolate-covered cherries. They were called cherry cordials, and that word “cordial” seemed so classy and civilized to my seven-year-old self. I would slowly bite into them and let the liquid fondant ooze into my mouth followed by that delicious cherry, and wonderful chocolate shell. I knew right then and there that chocolate and cherries were the absolute perfect combination.
That combination is in these muffins, and they are phenomenal. You don’t have to like cherries to like these. They are dense, and chocolaty, and you will be sold with the first bite. Technically, these are muffins, so I give you permission to have them for breakfast. I certainly will, but you could also serve them for dessert, because they have a real Black Forest vibe going on here. Top them with a cherry sauce, split them in half and put a scoop of ice cream in between, and drizzle more chocolate on top, or frost them with your favorite chocolate frosting. No matter how you want to enjoy these, you are going to love them. So get yourself out to the market, and buy as many fresh bing cherries as you can carry, because they freeze beautifully. Once you taste these muffins, you are going to want to have loads of cherries on hand because you will never stop making or eating them.
This month, I decided to make use of them in a way in which I had not before. I had to act fast, because I eat cherries so quickly that they don’t stay around here for long. Some time ago I had printed out a muffin recipe that sounded so delicious, it took me back to the days of my youth when I used to beg my mother to get me a box of chocolate-covered cherries. They were called cherry cordials, and that word “cordial” seemed so classy and civilized to my seven-year-old self. I would slowly bite into them and let the liquid fondant ooze into my mouth followed by that delicious cherry, and wonderful chocolate shell. I knew right then and there that chocolate and cherries were the absolute perfect combination.
That combination is in these muffins, and they are phenomenal. You don’t have to like cherries to like these. They are dense, and chocolaty, and you will be sold with the first bite. Technically, these are muffins, so I give you permission to have them for breakfast. I certainly will, but you could also serve them for dessert, because they have a real Black Forest vibe going on here. Top them with a cherry sauce, split them in half and put a scoop of ice cream in between, and drizzle more chocolate on top, or frost them with your favorite chocolate frosting. No matter how you want to enjoy these, you are going to love them. So get yourself out to the market, and buy as many fresh bing cherries as you can carry, because they freeze beautifully. Once you taste these muffins, you are going to want to have loads of cherries on hand because you will never stop making or eating them.
Double Chocolate Cherry Muffins
From allrecipes.com
2 1/3 cup flour
1 ¼ cups sugar
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup sour cream
½ cup whole milk
1/3 cup of vegetable oil
2 large eggs, beaten
1 teaspoon almond extract
1 ½ cups Melissa’s fresh bing cherries, pitted and chopped
1 cup mini semisweet chocolate chips
Preheat an oven to 400° F. Grease 12 jumbo muffin cups, or line them with paper baking cups.
In a large mixing bowl, stir together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make a well in the center; set aside.
In a medium bowl, whisk together sour cream, milk, vegetable oil, eggs, and almond extract until well blended. Pour the sour cream mixture into the well, and stir in the flour mixture just until combined. Fold in the cherries and chocolate chips. Spoon into prepared muffin cups, filling each half full.
Bake until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool in pan on wire rack five minutes. Remove from pan and cool completely on wire rack. Store tightly, covered, at room temperature.
From allrecipes.com
2 1/3 cup flour
1 ¼ cups sugar
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup sour cream
½ cup whole milk
1/3 cup of vegetable oil
2 large eggs, beaten
1 teaspoon almond extract
1 ½ cups Melissa’s fresh bing cherries, pitted and chopped
1 cup mini semisweet chocolate chips
Preheat an oven to 400° F. Grease 12 jumbo muffin cups, or line them with paper baking cups.
In a large mixing bowl, stir together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make a well in the center; set aside.
In a medium bowl, whisk together sour cream, milk, vegetable oil, eggs, and almond extract until well blended. Pour the sour cream mixture into the well, and stir in the flour mixture just until combined. Fold in the cherries and chocolate chips. Spoon into prepared muffin cups, filling each half full.
Bake until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool in pan on wire rack five minutes. Remove from pan and cool completely on wire rack. Store tightly, covered, at room temperature.
If you are more of a muffin traditionalist, then you might want
to give these New York Style Coffee Cake Muffins a try. The family will love them!
This post is linked to:
Thursday
Favorite Things
Funtastic Friday
Best of the Weekend
Pink Saturday
Snickerdoodle Create Bake & Create
Funtastic Friday
Best of the Weekend
Pink Saturday
Snickerdoodle Create Bake & Create
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Pattie your words and your photos are powerful persuaders. I am a sour cherry gal, not for eating out of hand of course, but for pies, so I have bought sweet cherries maybe twice in my life - sad isn't it? Your recipe and a couple I have seen for canning cherry jam are convincing me that I need to buy cherries next time we head into town.
ReplyDeleteI hate summer also. I do like spring, but only for the storms and early garden. Fall and winter give me joy.
These muffins look amazing! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday.
ReplyDeleteMiz Helen
Winter is my favorite of all seasons...summer is nice...fall is lovely and spring here in West Texas is always mostly windy and sandstorms...
ReplyDeleteIt is cold and windy here on this day and I have your Cherry Cho, Chip muffins in the oven,
They are making my entire house smell so good and I can't wait to taste them. I don't have the extra large muffin tins but two normal ones...and a mini one that I will bake a few of these chocolate muffins in.
OMGOSH, Patti...I just took the first batch out and cut right into one to see how they tasted....THEY ARE AWESOME..the strong chocolate married to tart cherries is just almost more than I can stand.
ReplyDeleteI will freeze these for my Bunco party the 12th and just before serving, I will pop them in microwave to warm, split ea in half and add a scoop of Vanilla Bean Ice Cream...those gals are gonna love me forever....just like I'll love YOU forever for bringing these amazing recipes
to me....xo
Stay tuned for a post about these delightful muffins, linking right back to you. xo