Michael and Rachel's

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Chocolate Cherry Muffins

Updated: 25 Apr 2015

Ingredients

  • 200g unsalted butter, softened
  • 150g caster sugar
  • 4 medium eggs
  • 200g strong white bread flour
  • 1 ½ tsp baking powder
  • Pinch of salt
  • Splash of milk
  • 100g dark chocolate

  • 470g tin pitted cherries, drained

  • OR 250g fresh blueberries (no chocolate)

  • OR 225g fresh raspberries and 150g white chocolate

Method

  1. Preheat oven to 200c. Put 12 paper cases in a muffin tin.
  2. Cream the butter and sugar together until light and fluffy.
  3. Beat in the eggs, one at a time.
  4. Sift the flour, baking powder, and salt together and fold in lightly adding a splash of milk. Stir until just combined: do not overwork.
  5. Sprinkle flour over the chocolate and cherries (to stop them sinking). Fold in gently. Try to stir the mixture as little as possible.
  6. Fill each muffin case about two-thirds full. Bake for 15-20 mins (20 mins if using large muffin cases) until the muffins are firm and spring back when gently pressed.