Makes12 muffins
- Active time:25 min
- Start to finish:1 hr
January 2005
These muffins are a long way from their basic blueberry forebears.
-
3/4
stick (6 tablespoons) unsalted butter
-
5
oz bittersweet chocolate (not extra-bitter), coarsely chopped
-
1
cup
whole milk
-
2
large eggs
-
1 1/3
cups
all-purpose flour
-
1/3
cup
unsweetened cocoa powder
-
1/3
cup
packed brown sugar
-
1 1/2
teaspoons
baking powder
-
1/2
teaspoon
baking soda
-
1/2
teaspoon
salt
-
1
cup
dried sour cherries (4 oz)
-
Put oven rack in middle position and preheat oven to 400°F.
-
Heat butter and half of chocolate in milk in a 2-quart saucepan over low heat, stirring constantly, until just melted. Remove from heat. Cool 15 minutes. Add eggs and whisk until smooth.
-
Whisk together flour, cocoa, brown sugar, baking powder, baking soda, and salt in a medium bowl until combined well. Add chocolate mixture and stir until just combined. Stir in remaining chocolate and cherries.
-
Divide among 12 greased (1/2-cup) muffin cups. Bake until a tester comes out clean, 14 to 18 minutes. Cool in pan on a rack 5 to 10 minutes.
