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Chocolate Muffins

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author:

Getting out of bed isn't always easy, but knowing there's a chocolate-cherry muffin on the counter with your name on it makes the morning just a bit brighter.

At a glance

Prep
Bake
Total
Yield
12 muffins

Ingredients

Choose your measure:

Muffins

  • 1 1/4 cups sweetened tart cherries
  • 1/2 cup boiling water
  • 8 ounces semisweet chocolate or bittersweet chocolate
  • 2 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons King Arthur Easy-Roll Dough Improver, optional; for added tenderness
  • 1/2 cup (8 tablespoons) unsalted butter
  • 2/3 cup sugar
  • 2 large eggs
  • 2 teaspoons almond extract or Princess Cake & Cookie Flavor

Topping

Instructions

  1. Preheat the oven to 350°F. Lightly grease a 12-cup muffin tin.
  2. Pour the 1/2 cup boiling water over the cherries, and set aside.
  3. Melt the chocolate over hot water or in a microwave, and set it aside to cool slightly.
  4. In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, and Dough Improver.
  5. In a separate bowl, beat together the butter and sugar. Add the eggs one at a time, and beat until the mixture is fluffy.
  6. Add the cooled chocolate and mix until combined.
  7. Stir in the extract or flavoring and half of the dry ingredients, then add the cherries (don't drain them) and fold in the remaining dry ingredients. Stir until everything is thoroughly combined.
  8. Mound the batter into the well-greased cups of a 12-cup muffin tin.
  9. Sprinkle the muffins with the sparkling sugar.
  10. Place the muffins in a preheated 350°F oven, and bake them for 25 to 30 minutes, or until a cake tester inserted in the center comes out clean.
  11. Cool the muffins in the pan for 10 minutes, gently loosen any edges that have stuck, then remove them from the pan and place them on a wire rack to cool completely.
  12. Store any leftover muffins in an airtight container at room temperature for up to 3 days or well-wrapped in the freezer for up to a month.