Chocolatey Cherrie Muffins 2001
- Reviews 1
Ready In: 40 mins
Yields: 12 muffins
Ingredients
- 3⁄4 cup dried cherries
- 1⁄4 cup kirsch liqueur
- 1⁄2 cup butter
- 6 ounces bittersweet chocolate
- 3 beaten eggs
- 1⁄2 cup granulated sugar
- 2⁄3 cup sour cream
- 1 3⁄4 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
Directions
- Preheat oven to 375 degrees F.
- Combine dried cherries with the kirsh in a saucepan cook on low heat until all liquid is absorbed.
- Set aside to cool.
- Melt in a small saucepot over low heat the butter and chopped chocolate, remove and set aside to cool.
- Beat the eggs with the white sugar until creamy and fluffy.
- Beat in the sour cream.
- Now add in the cooled chocolate mixture and stir by hand well.
- Stir together all the dry ingredients and then add to the chocolate mixture.
- Combine well.
- Gently stir in the cherries.
- Fill greased muffin tins, or lined tins with paper cups, filling to the tops.
- Bake 20 minutes to 25 minutes until tester comes away clean.
- Dust with powdered icing sugar when cool, or just before serving.
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