Chocolate Cherry Cordial Muffins Recipes

Steps:

• Heat oven to 375°F. Grease bottoms only of 6 jumbo muffin cups (3 1/2x1 3/4 inch) or 12 regular-size muffin cups (2 1/2x1 1/4 inch) with shortening, or line muffin cups with paper baking cups.
• In medium bowl, beat milk, oil and egg with fork. Stir in remaining ingredients except cherries, juice and powdered sugar just until flour is moistened. Stir in cherries. Divide batter evenly among muffin cups. (For 12 regular-size muffins, cups will be almost full.)
• Bake jumbo muffins 23 to 25 minutes, regular-size muffins 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool jumbo muffins 10 minutes or regular-size muffins 5 minutes; remove from pan.
• In small bowl, mix powdered sugar and reserved 2 tablespoons cherry juice with spoon; drizzle over warm muffins. Serve warm.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease 12 jumbo (3 1/2-inch) muffin cups or line with paper baking cups.
• Stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a separate large bowl, and make a well in the center; set aside. Whisk together the sour cream, milk, vegetable oil, eggs, and almond extract in a bowl until evenly blended. Pour the sour cream mixture into the well, then stir in the flour mixture until just combined. Fold in the cherries and chocolate chips. Spoon into prepared muffin cups, filling half full.
• Bake until a toothpick inserted into centers comes out clean, about 20 to 25 minutes. Cool in pan on wire rack 5 minutes. Remove from pan and cool completely on wire rack. Store tightly covered at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin tins or line cups with paper liners.
• Whisk flour, baking powder, baking soda, and salt together in a bowl.
• Combine coconut oil, butter, white sugar, turbinado sugar, and brown sugar in a large bowl; beat with an electric mixer on high speed until well combined, about 4 minutes. Add eggs one at a time, beating well after each addition. Add yogurt and almond extract and beat on medium-low to incorporate. Mix in flour mixture on the lowest speed until batter is just combined.
• Fold cherries, coconut, and milk chocolate chips into the batter. Fill muffin tins 3/4-full of batter using a small scoop.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes. Cool on a wire rack for 10 minutes.
• Combine confectioners' sugar, cherry jam, and heavy cream in a small bowl; mix with a spoon until no lumps of confectioners' sugar are visible and glaze is smooth. Thin with more cream if needed. Drizzle over scuffins.

Steps:

• Preheat oven to 375°F Grease 12 muffin pan cups or line with paper liners.
• In large bowl, combine flour, 1 3/4 cups chocolate morsels, brown sugar, granulated sugar, baking powder, baking soda, and salt.
• Stir in cherries.
• In small bowl, combine milk, oil, and egg until well blended.
• Add liquid ingredients to dry ingredients; stir just until moistened.
• Spoon batter into prepared muffin cups until full.
• Sprinkle with remaining 1/4 cup chocolate morsels.
• Bake 18 to 20 minutes, or until muffins are golden.
• Cool in pan 10 minutes.
• Remove from pan; serve warm or cool completely on wire rack.

Steps:

• Preheat oven to gas mark 4/350F/180°C.
• Prepare muffin tin with paper liners or brush cups with butter.
• Put cherries in a small dish and cover with boiling water. Leave to rehydrate for 5-10 minutes. Discard water and transfer cherries to kitchen paper where they can drain of any excess moisture. (If your cherries are particularly plump then you can skip this step as it shouldn't be necessary).
• In a small microwavable bowl, on low/medium heat setting, melt chopped chocolate and butter in microwave stirring at 30 second intervals until smooth and combined. Set aside to cool slightly.
• Chop cherries into pieces and set aside.
• In a small dish combine 2 tablespoons of brown sugar and cinnamon, set aside. (This is to sprinkle on the muffins before they go in the oven).
• Into a large mixing bowl, sift flour, baking powder and salt, whisk to combine. Mix in the 1/2 cup sugar, make a well in the center and set aside.
• In a small bowl (or measuring jug) whisk together lightly beaten egg, buttermilk, sour cream, vanilla and almond extracts. Now gradually add this to the cooled chocolate and butter mixing well until smooth and even in colour.
• Now pour this into the flour/sugar and mix using a folding action until all traces of flour have disappeared and is smooth and even in colour. Finally fold in cherries. (This is a rich and sticky batter so don't be alarmed!).
• Spoon into muffin tins, sprinkle with sugar/cinnamon and bake on the middle shelf of oven for 20-22 minutes.
• NB: I use a Chicago Metallic muffin pan which appears to allow for larger muffins. If your pan is similarly sized then this recipe will make 5 generous sized muffins with good crowns.(23-25 mins cooking time).

Steps:

• Heat oven to 200C/fan 180C/gas 6 and line a 12-hole muffin tin with some paper cases. Sift the flour, and bicarbonate of soda into a large bowl, then stir in the cherries, chocolate and sugar. Add the beaten eggs, yogurt and then the butter and stir to combine. It doesn't matter if the mixture looks a bit lumpy, it's more important not to overmix or the muffins will turn out tough.
• Fill the paper cases and bake for 20-25 mins until risen and golden brown. Transfer to a rack to cool. They are especially delicious eaten slightly warm.

Steps:

• Preheat oven to 350°. Pour boiling water over cherries in a small bowl; let stand 15 minutes. Drain. Coarsely chop cherries; set aside., In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, salt and cinnamon. In another bowl, whisk eggs, bananas, oil, milk and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in pecans and cherries. , Divide batter among 12 greased or paper-lined muffin cups. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.