Cherry time! I stocked up on some cherries the other day and made a batch of choc-cherry muffins. I love how Germany takes eating food that is in season seriously, just like Asparagus or Strawberry season, you can only really find cherries around this time of the year. And in my opinion that makes eating that little bit more special.
There is something really satisfying about the classic combination of chocolate and cherry. The sourness of the cherries and the sweet melting chocolate definitely beat those dry looking muffins I see in Balzac Coffee on my morning coffee run. Don’t get me wrong, I love the cupcakes with the big icing toppings and loads of flavouring that you can get in Cupcake Berlin but sometimes you just want that muffin! And none of these muffins made with courgettes and zero butter. Cakes and all things sweet are a treat and not something to be eaten often. Therefore treats should always be done properly. Sometimes all we need is to just see the cherries and chocolate chips bursting out of the muffin and it melting in your mouth.
- 200g plain white flour
- 1 tbspn baking powder
- 1 tspn vanilla extract (or vanilla flavouring)
- 140g cherries (stalks/ stones removed and halved)
- 70g caster sugar
- 200g dark chocolate (cut into small chunks)
- 2 large free range eggs
- 100g butter (softened at room temperature)
- Heat the oven to gas mark 4/ 180C.
- In a large mixing bowl add the sugar and butter and mix using an electric whisk. Add the eggs and vanilla extract and mix again until combined.
- Sift the flour into the mixing bowl and add the baking powder. Using a wooden spoon mix well until the whole mixture is well combined. Stir in the cherries and chocolate chunks.
- Line a 12 hole muffin tin with some paper cases. Fill the paper cases with the mix and then place in the oven for around 25 minutes or until risen and golden brown.
- Transfer to a rack to cool.