John Myers
Ingredients for 1 servings:
- 1 jar cherry(s)
- 100 g butter
- 3 eggs
- 200 g sugar
- 100 ml milk
- 100 ml cherry juice
- 4 tsp, leveled baking powder
- Salt
- 150 g chocolate coating, whole milk
- 150 g dark chocolate coating
- 100 g cocoa powder, or Kaba
- 250 g flour
- Sugar sprinkles, colorful for decoration, etc.
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
for 24 muffins
Preheat the oven to 200°C (conventional). Grease a muffin tin or line it with paper baking cups. Drain the cherries in a sieve and collect the juice. Chop 200g of chocolate (half and half) into small pieces in a blender, breaking it into medium-sized pieces first if necessary to protect the blender. Melt the butter. In a food processor, whisk the eggs, add the sugar, butter, milk, and 100ml of the reserved cherry juice. Mix everything thoroughly. Combine the flour, baking powder, salt, cocoa powder, and chocolate chips and add to the wet ingredients. Stir everything briefly until the ingredients are just moistened. First, divide some batter into the baking cups, then add 3-4 cherries and fill with batter. Don’t fill them completely so they don’t overflow. Bake in the oven for about 15-20 minutes. If the batter starts to break, bake for about 2 more minutes. If necessary, test with a wooden skewer. Let the muffins cool on a wire rack. Melt the remaining chocolate coating. Spread it on the muffins. A tried-and-true method: Scoop a tablespoon of chocolate coating onto the muffin, pouring it onto the muffin, and spread it with a brush in the other hand. If desired, you can also sprinkle colorful sprinkles, gummy bears, or coconut flakes on top.
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