These jumbo chocolate muffins are deliciously rich and moist, bursting with fresh Bing cherries and mini chocolate chips.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
370 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Grease 12 jumbo (3 1/2-inch) muffin cups or line with paper baking cups.
Step 2
Stir together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl; make a well in the center and set aside.
Step 3
Whisk together sour cream, milk, vegetable oil, eggs, and almond extract in a separate bowl until evenly blended. Pour sour cream mixture into the well; stir in flour mixture until just combined. Fold in cherries and chocolate chips. Spoon into prepared muffin cups, filling half full.
Step 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool in pan on a wire rack for 5 minutes. Remove from pan and cool completely on wire rack. Store tightly covered at room temperature.
Ingredients
1 teaspoon baking soda
2 teaspoons baking powder
1 cup sour cream
1 teaspoon almond extract
2 eggs, beaten
1 cup miniature semisweet chocolate chips
0.5 cup milk
0.5 teaspoon salt
0.33333334326744 cup vegetable oil
0.33333334326744 cup unsweetened cocoa powder
1.25 cups white sugar
2.3333332538605 cups all-purpose flour
1.5 cups fresh dark sweet cherries, pitted and chopped
