Summary

Ingredients

• 70 g suar
• 120 g butter
• 1 packet vanilla sugar
• 2 egg (s)
• 250 g flour
• 0.5 ½ pack baking powder
• 120 ml milk
• 100 g dark chocolate e.., Couverture or block chocolate
• 1 glass sour cherries, pitted, sugared, drained weight approx. 350 g

For the sprinkles:

• 75 g flour
• 50 grams sugar
• 50 g butter
• 1 packet vanilla sugar

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Instructions

1. For the batter, stir together the butter, sugar and vanilla sugar until frothy. Then add the eggs and stir until smooth. Then mix the flour with the baking powder and alternately stir in the milk in portions until a soft dough is formed. Chop the chocolate (if you like it chocolatier, you can also use 150 g) and stir into the batter. Drain the sour cherries well (!) And add to the dough last and fold in carefully.
2. It is best to fill the dough with 2 tablespoons in a 12-cup muffin tin. If you don`t use paper liners, you should grease the hollows a little beforehand. I recommend paper cases.
3. If you like, you can spice up the muffins with sprinkles, but they also taste very good without.
4. To make the crumble, knead the flour, sugar, vanilla sugar and butter. The consistency is just right if the dough holds together so straight when you squeeze it, but it easily crumbles apart again. Then put the crumble on top of the muffins.
5. Bake the muffins in the preheated oven at 180 ° C for approx. 20-25 minutes.
6. The muffins rise nicely, I always get 12 rather large muffins from this recipe. It would certainly be enough for 15 smaller ones.