Double Chocolate Cherry Muffins

Double Chocolate Cherry Muffins Ingredients

250 g cherries (pitted, fresh or frozen)125 g butter (softened)100 g brown sugar1 tsp vanilla extract2 eggs50 ml milk of choice200 g AP flour (plus 1 tbsp for coating cherries)1 tsp baking powder25 g unsweetened cocoa powder1 tsp instant coffee powder1/4 tsp fine sea salt20 g dark or semi sweet chocolate chips

Steps

Preheat oven to 180 deg C & line muffin tin with paper cases (I used reusable silicon cups)Drain pitted cherries in a sieve while preparing the batter.Whisk butter, sugar, vanilla extract, eggs & milk in a bowl until combined.In another bowl, mix flour, baking powder, cocoa, coffee & salt.In a third bowl, add 1 tbsp AP flour to strained cherries, toss to coat & set aside.Gently fold dry ingredients into bowl with wet ingredients using a spatula, when batter is almost mixed, add cherries & chocolate chips, fold but do not over mix.Spoon batter into muffin cases, bake for 20-25 mins until a toothpick inserted in the middle comes out clean.Transfer onto a wire rack to cool slightly before consuming.