Double Chocolate Cherry Muffins
⅔ cup dutch-process cocoa
1¾ cups flour
1¼ cups light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
½ cup chocolate chips
1 cup whole milk
2 teaspoons vanilla
2 teaspoons vinegar
½ cup butter, melted
¾ cup drained and chopped amarena (or brandied) cherries
Preheat the oven to 400ºF. Line a standard muffin pan with paper or silicone muffin cups, and grease the cups.
In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, salt, and chocolate chips. Set aside.
In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there's no need to beat these muffins, just make sure everything is well-combined. Stir in the cherries.
Scoop the batter into the prepared muffin tin; the cups will be heaped with batter, and the muffin will bake into a "mushroom" shape. Sprinkle with pearl sugar, if desired.
Bake the muffins for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups.
Wine Pairing: Nobile. The chocolate and cherry flavors are echoed in this cabernet-syrah blend.
Recipe adapted from King Arthur Flour.