Not the most attractive muffins I've baked, but they were enjoyable. I only used 2 heaping tablespoons of powdered cocoa. You could make it more intense, or even run some melted chocolate through the batter, but I was going for something subtle.
You Will Need:
1/2 cup unsalted butter
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
2 cups flour
2 heaping tablespoons (or more) powdered cocoa
1/2 cup milk
1 teaspoon vanilla
1 cup pitted and chopped bing cherries
sugar for topping
Preheat oven to 450 degrees F. Grease the top of a muffin tin that will hold 12 regular sized muffins (these are pretty big-I would not go jumbo with them). Line with paper baking cups.
Cream together the sugar, salt and butter for three minutes. Add the baking powder and eggs mixing well. Add flour, milk, cocoa, vanilla and mix well. Fold in cherries. Fill cups generously and top with a pinch of coarse sugar if desired. Place in oven and bake 5 minutes. Reduce heat to 375 degrees F. and bake about 30 minutes longer.
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