Chocolate Cherry Muffins

CHOCOLATE CHERRY MUFFINS

A three-layer, whipped-cream-crowned Black Forest Cherry Cake is an icon of German pastry making. These muffins are easier to make and portion-controlled and, if you soak the cherries in a bit of kirsch, you echo the tastes of the cake.

2 ounces (60 grams) unsweetened chocolate, chopped 1 3/4 cups flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter, at room temperature 1 cup firmly packed brown sugar 1 large egg 1 teaspoon vanilla 1 cup buttermilk, at room temperature 3/4 cup dried cherries 1/2 cup toasted pecans or hazelnuts

Position a rack in the middle of the oven, and preheat it to 375 degrees. Grease 12 standard muffin cups. (Do not use paper liners or you will lose most of the excellent crunchy exterior of the muffins.) Place the chocolate in the top of a double boiler placed over (but not touching) barely simmering water. Heat, stirring often, until the chocolate melts. Remove it from over the water and set aside to cool slightly. In a bowl, stir together the flour, baking soda and salt. Set aside. In a large bowl, beat the butter on low speed until creamy. Gradually beat in the brown sugar until smooth. Beat in the egg, vanilla and chocolate. Add the dry ingredients in 3 batches alternately with the buttermilk, and mix on low speed just until smooth. Fold in the cherries and nuts. Spoon the batter into the prepared muffin cups, filling each cup about 3/4 full. Bake until a toothpick inserted into the center of a muffin comes out clean, 20-25 minutes. Let cool in the pan on a wire rack for 2 minutes. Then turn out onto the rack. Serve warm. Store in an airtight container at room temperature for up to 2 days.

Makes 12 muffins.

Source : Williams-Sonoma's Essentials of Baking

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 * Catsrecipes Y-Group