Photo by Romulo Yanes
Recipe information
Total Time
1 hr
Yield
Makes 12 muffins
Ingredients
3
/4 stick (6 tablespoons) unsalted butter
5
ounces 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 ounces)
Need to make a substitution?
Preparation
Step 1
Put oven rack in middle position and preheat oven to 400°F.
Step 2
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.
Step 3
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.
Step 4
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.