Cherries are back in season. Excuse me as I bow down to the cherry gods to give thanks for these perfect, little orbs of deliciousness. I wait all year for the cherries to show up at the local markets, and come down in price. As tempting as they may seem at first sight, the prices can be a bit crazy. So as soon as they come down to a somewhat moderate level I jump at the chance to bring them home and enjoy them. I picked up a few handfuls of cherries two weeks ago at the farmer’s market. Unfortunately, I ran short on time for what I had planned with them. When I came home from work ready to bake with them – Brian said he had tossed them in the compost that morning. They were as he explained: mushy and moldy. I am the only one to blame, but I was disappointed. I was planning on making muffins with them. Not just any muffin, but a double chocolate one with the cherries chopped and folded in.
So the next day I went off to the market, and I picked up more cherries. I was determined. I was going to make those muffins! And I did! I melted down some chocolate with butter and buttermilk. The buttermilk was used to keep these muffins extra moist, and with just the right amount of chocolate these muffins were chocolaty without being overly sweet. The contrast the fresh cherries bring an element of brightness along with a sweet sourness to the moist chocolate muffins.
After baking these up I must say, there were delicious, and impressive. Brian went back for seconds! I packed up the remainder and sent them to work with Brian, and when he came home he said they were a big hit. I can see why, I had to hold myself back after just one. I could have easily eaten three. These are a lightly sweet, and I can see them enjoyed with tea or coffee any time of day, but I really think they would be perfect gracing the table of a brunch. It would be the perfect little gratification to a menu of more breakfast like / savory items. I am so glad we will have at least a month or two of these perfect little fruits to enjoy. I’m sure you can find me making these again.
Double Chocolate Muffins with Fresh Cherries (makes 12)
*Note: this recipe will make 12 regular sized muffins. They make look a bit short in the picture, but that is only because I only had large muffin wrappers.
3 oz butter
1 cup buttermilk
1 tsp of vanilla extract
7 oz bittersweet chocolate (70 %), chopped small
1 1/3 cup of AP flour
½ cup cocoa powder (unsweetened)
1/3 cup light brown sugar
1 ½ tsp baking powder
½ tsp baking soda
¾ tsp sea salt
1 ½ cup of cherries, pitted and chopped into quarters
First, preheat your oven to 375 degrees. Using cupcake liners or wrappers, place them inside the cups of a muffin / cupcake pan and set aside.
Next, in a small sauce pan place your butter, buttermilk, vanilla, and 3 oz of your chocolate in the pan over medium heat. Stirring it constantly until the chocolate and butter have melted and are smooth. Remove from the heat, and let it cool slightly. Once cool whisk in eggs and set aside.
Then, in a bowl place your flour, cocoa, brown sugar, baking powder, baking soda, and sea salt. Whisk it all together and then slowly add in your chocolate mixture until it is just combined. (Do not over mix, it will make the muffins tough and / or dry.) Once combined fold in the remainder of the chocolate (4 oz) and the chopped cherries until they are just barely mixed in.
Finally, divide the batter evenly among the lined pan and bake about 20 minutes, rotating it half way through. Test to be sure the muffins are done by inserting a sharp knife into the center of one or two. The knife should remove cleanly but a bit moist. Let the muffins cool about 10 minutes before removing from the pan and serving. Can be made a day ahead but best enjoyed within the day they are baked.