John Myers
Ingredients for 1 servings:
- 70 g sugar
- 120 g butter
- 1 packet of vanilla sugar
- 2 eggs
- 250 g flour
- ½ pack of baking powder
- 120 ml milk
- 100 g dark chocolate, e.g. couverture or block chocolate
- 1 jar sour cherries, pitted, sugared, drained weight approx. 350 g
- 75 g flour
- 50 g sugar
- 50 g butter
- 1 packet of vanilla sugar
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes
quick, juicy, fruity, makes 12 muffins
For the batter, cream together the butter, sugar, and vanilla sugar until light and fluffy. Then add the eggs and beat until smooth. Then combine the flour with the baking powder and stir in portions, alternating with the milk, until a soft batter forms. Chop the chocolate (if you like it more chocolatey, you can use 150g) and stir it into the batter. Drain the sour cherries well (!) and add them to the batter last, carefully folding them in. Spoon the batter into a 12-hole muffin tin using 2 tablespoons. If you’re not using paper baking cups, lightly grease the cups beforehand. I recommend paper baking cups. If you like, you can spice up the muffins with sprinkles, but they taste great without them too. To make the sprinkles, knead the flour with the sugar, vanilla sugar, and butter. The consistency is just right when the dough just holds together when you press it together, but it crumbles easily again. Then sprinkle the sprinkles on the muffins. Bake the muffins in a preheated oven at 180°C (350°F) for about 20-25 minutes. The muffins rise nicely; I always get 12 fairly large muffins from this recipe. It would certainly be enough for 15 smaller ones, too. This recipe is a variation of schokomac’s “Delicious Apple Crumble Muffins,” which I also highly recommend! https://www.chefkoch.de/rezepte/1660031274094706/Leckere-Apfel-Streusel-Muffins.html
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