Summary

Ingredients

• 1 glass sour cherries
• 60 ml kirsch (alternatively cassis or similar)
• 250 g butter or mararine
• 185 g chocolate (dark chocolate), chopped
• 3 egg (s)
• 100 g suar
• 3 tablespoon sour cream
• 300 grams flour
• 2 teaspoons baking soda
• 0.5 teaspoon ½ baking soda

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Instructions

1. Drain the cherries over a sieve. Preheat the oven to 180 ° C top / bottom heat and grease the muffin tray or line it with paper cases.
2. Melt the butter or margarine together with the chocolate in a small saucepan on low heat.
3. In the meantime, stir the eggs, kirsch, sugar and sour cream together in a large bowl until frothy. Mix flour and baking powder in another bowl.
4. Stir the melted chocolate and fat mixture into the egg mixture, gradually add the flour and stir in as well. Then fold in the well-drained sour cherries.
5. Fill the dough up to the brim in the muffin molds and bake in the preheated oven for about 30 minutes. Then let stand for five minutes, carefully remove from the mold and let cool down completely.
6. The muffins should rise perfectly when baked and shouldn`t collapse afterwards. Personally, I always bake twelve and then six more muffins, which then miraculously still rise. The finished muffins taste wonderfully juicy and chocolaty.
7. Sufficient for approx. 18 pieces.