🍰 Moist Chocolate Cherry Muffins

Name: Moist Chocolate Cherry Muffins
Total time: 40 min
Yield: 4 servings
Ingredients: 1 jar Morello cherries (drained weight 350 g); 200 g wheat flour; 2 tsp, level baking powder; 2 tbsp cocoa; 100 g sugar; 1 pkg vanilla sugar (I use just under 10 g homemade); 1 pinch(es) salt; 3 m.-large egg(s); 125 g butter or margarine (soft); 2 tbsp milk; powdered sugar

385 kcal · 40 min · 4 servings

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Ingredients

1 jar Morello cherries (drained weight 350 g)
200 g wheat flour
2 tsp, level baking powder
2 tbsp cocoa
100 g sugar
1 pkg vanilla sugar (I use just under 10 g homemade)
1 pinch(es) salt
3 m.-large egg(s)
125 g butter or margarine (soft)
2 tbsp milk
powdered sugar

Instructions

1. Drain the cherries well in a sieve.
2. Take out 36 individual cherries and set them aside.
3. Place paper liners into the 12 cups of your muffin tin.
4. Preheat the oven to 160 °C convection (or 180 °C conventional top/bottom heat).
5. Mix flour, baking powder, and cocoa in a large mixing bowl.
6. Add all remaining ingredients except the cherries to the bowl.
7. Mix the batter briefly with a mixer on low speed until smooth.
8. Switch the mixer to high speed and beat for another 2 minutes.
9. Gently fold the remaining cherries into the batter.
10. Divide the batter evenly among the prepared paper liners.
11. Press 3 of the reserved cherries lightly into the top of each muffin.
12. Bake the muffins on the lowest rack for 25 minutes.
13. Let the muffins cool completely on a wire rack.
14. Dust the cooled muffins with powdered sugar if desired.
15. You can also freeze the muffins well if needed.

Nutrition per serving

kcal: 385
Protein: 5 g · Fett/Fat: 17 g · Carbs: 52 g