Makes 12 / prep 20 mins / bake 15-20 minutes
This is a darker and more indulgent variation of my favourite basic muffin recipe. It’s perfect for special occasions and particularly good at Christmas.
200g unsalted butter, softened
150g caster sugar
4 medium eggs
200g strong white bread flour
1½ tsp baking powder
Pinch of salt
Splash of milk
150g good-quality dark chocolate, chopped
470g jar pitted morello cherries, drained
1. Heat your oven to 200°C. Put 12 paper cases in a muffin tray or line the muffin moulds with scrunched squares of baking parchment.
2. Cream the butter and sugar together in a large bowl until light and fluffy. Beat in the eggs, one at a time. Sift the flour, baking powder and salt together over the mixture and fold in lightly, with the milk, until only just combined; do not overwork. Add the chocolate and two-thirds of the cherries and fold in, again until just combined.
3. Distribute the mixture evenly between the paper cases and press the remaining cherries into the surface. Bake for 15-20 minutes until the muffins are firm and spring back when gently pressed.