It has been ages since I made big muffins.
This is actually an adaptation of a recipe that I posted nearly 4 years ago. I thought I would bring it back for another round but this time using the classic combination of chocolate and cherries.
You can add cocoa powder to the flour if you want to make these extra chocolatey, but I don’t think they need it. Finding the chunks of chocolate as you eat is much more interesting.
If cherries are in season where you live then of course you can use fresh ones – make sure they are pitted before you add them to the mixture.
Ingredients – makes 6 large muffins:
- 100g/3.5oz plain (all purpose) flour
- 75g/2.5oz plain wholemeal flour
- 100g/3.5oz brown sugar
- 100g/3.5oz chocolate chips
- 2 teaspoons ground cinnamon
- 1/2 teaspoon bicarbonate of soda (baking soda)
- 150ml/5 fl oz milk
- 6 tbsp vegetable oil
- 1 tbsp lemon juice (from a bottle is fine)
- 1 teaspoon vanilla extract
- 1 cup frozen pitted cherries, roughly chopped
- Heat your oven to 180C/160C fan forced/370F.
- Cut 6 squares of baking paper and use them to line a 6-hole ‘Texas’ muffin pan. (This will give you cafe style muffin wrappers, but if you don’t want to have wrappers then just spray your pan with some cooking spray.)
- In a large bowl, mix together the dry ingredients (flour, sugar, chocolate chips, cinnamon and bicarb), ensuring that there are no lumps of sugar remaining.
- In a jug, whisk together the milk, oil, lemon juice and vanilla.
- Add the liquid from the jug to the dry ingredients in the bowl and stir to combine.
Fold the chopped cherries into the batter.
- Carefully spoon the mixture into your prepared muffin pan. (If you are using the paper wrappers, try not to get any mixture on the edges of the paper.)
- Bake for 25 minutes, or until a skewer inserted into the middle muffin comes out clean.
- Leave to cool in the pan for 5 minutes.
- Serve and enjoy!