Try your best to turn one of these Black Forest Chocolate Chunk Muffins down! I bet you that you can’t!
Dish Count :: 1 Muffin Tin, 1 Mixing Bowl, 1 Small Bowl
Downton is finally back! And I didn’t make it to the premiere last night… I am officially 80 years old. Thank goodness for Apple TV and PBS streaming, because I am streaming it over my morning coffee, as I rush to finish getting ready for work this morning and downing my morning cup of cold leftover coffee from Ben’s brew last night.
Is it quite possible to miss completely fictional television characters? If it wasn’t for having all the seasons to watch repeatedly on disc and blu ray I would be completely remiss for the whole year! Again. 80.
And it doesn’t stop at Downton. If you go through my entire Netflix, HBO or Hulu queue you’re going to find nothing but British dramas and TV’s. Doctor Who? Check. Jane Eyre. Check. Pride and Prejudice. Double Check, Check, and watched five times over this last weekend. Call the Midwife. Obviously. Ben’s exercising his eye rolling muscles very well every time he turns on the Apple TV.
Much like Julia Child felt that she was French, I feel that I am English. And born in the wrong century. Minus the corsets. Woof.
Just give me a pony and I’d be content. And my mom wouldn’t have to tolerate me putting a pony on my Christmas wish list for one. more. year. It’s only been 29 years, but I’m still hoping!
But if me being born in another century were the case, you wouldn’t have to put up with me. And what a tragedy that would be… no? You decide.
These Black Forest Chocolate Chunk Muffins are based off of Jaime (My Baking Addiction’s) Chocolate Muffins. I met Jaime last year, after what felt like ages of reading her blog. She is a gem and a half. I’d always been inspired by her creations and these have been on my list for ages. But with my cabinets bursting with dried fruits that I stocked up on for the apocalypse or something, I had to use them up and wanted to add some boozy, fruitiness to these just to clear up a little space in the kitchen. These are wonderfully delicious with or without the cherries, so make them either way. Truth be told, I ate three in one sitting.
Black Forest Double Chocolate Chunk Muffins
1 3/4 cup Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 cup Cocoa Powder
1 cup Sugar
1 cup Chocolate Chips, plus 1/3 cup for sprinkling
1 cup Milk
1/3 cup Vegetable Oil
1 tsp Vanilla Extract
1 cup Dried Cherries
1/2 cup Brandy *Optional*
Preheat oven to 400 degrees.
In a small sauce pan, combine dried cherries and brandy and bring mixture to a simmer over medium heat. Allow the cherries to soak in the majority of the brandy. Remove from the heat and allow to cool. Drain away any remaining brandy and set the cherries aside to cool. Move onto the muffins.
In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, and sugar until evenly combined. Set aside.
In a small bowl, whisk together egg, vanilla extract, and milk. Pour mixture into the dry ingredients and stir to combine.
Add in 1 cup of chocolate chips and brandy soaked cherries. Scoop into a 12-cup muffin tin that is lined with liners or sprayed with non-stick spray. Bake for 17-18 minutes, or until a toothpick inserted into the middles comes out clean. Let rest in muffin tin for 1-2 minutes before removing and allowing to cool on a wire rack. Serve while warm and gooey.
Very Lightly Adapted from My Baking Addictions Chocolate Muffins