Dark Splash O'Cherries
A dark chocolate and cherry cake with a hint of almond.
Servings: 12 muffins
Calories: 422kcal
Equipment
Ingredients
- 2⅓ cup Flour
- 1¼ cup Sugar
- ⅓ cup Unsweetened Dark Dutched Cocoa
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 cup Sour Cream
- ½ cup Milk
- ⅓ cup Canola Oil
- 2 Egg - beaten
- 1 tsp Almond Extract
- 1½ cup Cherries - dried
- 10 oz Semi-Sweet Chocolate Mini Chocolate Chips
Instructions
- Preheat oven to 375°.
- Place muffin cups into muffin pan and set aside.
- In a mixing bowl, combine oil, beaten eggs, sour cream, milk, almond extract, and white sugar until blended.
- Fold in dried cherries and miniature semisweet chocolate chips.
- Sift flour, cocoa powder, baking powder, baking soda, and salt.
- Stir in sifted dried ingredients until combined.
- Spoon mixture into muffin cups, filling about half full.
- Bake until a toothpick inserted into the center comes out clean, approximately 20-25 minutes. Cool on a wire rack for about 5 minutes.
- Remove the muffins from the pan and allow them to cool completely on a wire rack.
- Store in an air-tight container if you are going to enjoy them quickly, or wrap each individual muffin in cling wrap and store them in the refrigerator or freezer.
Notes
Culinarian tips, tricks, and suggestions:
Try eating a warm muffin from the oven. The gooey chocolate chips, warm cake, and cherry chunks pair well with a scoop of vanilla ice cream. This recipe can be made as muffins, a bundt cake, or breakfast bread.
Nutrition
Calories: 422kcal | Carbohydrates: 57g | Protein: 4g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 42mg | Sodium: 215mg | Potassium: 233mg | Fiber: 3g | Sugar: 34g | Vitamin A: 199IU | Vitamin C: 3mg | Calcium: 128mg | Iron: 3mg
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