Sassy Radish a few years ago. Be sure and visit Sassy Radish for some exceptional photos and hints. This recipe was originally from Gourmet Magazine, January 2005.
I adapted this Chocolate Cherry Muffin recipe to take advantage of fresh cherries, but it's terrific with dried cherries, too. Dried cherries and blueberries are a staple in my pantry. Very versatile and good in so many different recipes.
Dark Chocolate Cherry Muffins
6 tablespoons sweet butter
5 ounces Madecasse 70% Dark Chocolate (because I just got some at the Madecasse party the other night)
1 cup whole milk
2 large eggs
1 1/3 cups all-purpose flour
1/3 cup unsweetened dark cocoa powder (I used Ghirardelli)
1/3 cup packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (I usually use 'a pinch' but these muffins need the 1/2 tsp)
1 cup sweet cherries pitted and chopped (not too fine) or 1 cup dried sour cherries (4 ounces)
1. Put oven rack in middle position and preheat oven to 400°F. Be sure and do this ahead of time, so you won't be like me trying to move a hot rack with the dog in the way.
2. Melt butter and half of chocolate in milk in a 2-quart saucepan over low heat, stirring constantly, until just melted. Remove from heat. Cool 15 minutes. Add eggs and whisk until smooth.
3. Whisk together flour, cocoa, brown sugar, baking powder, baking soda, and salt in a medium bowl until combined. Add chocolate mixture and stir until just combined. Fold in remaining chopped chocolate and chopped cherries.
4. Now here it gets tricky. The original recipe said to divide among 12 greased (1/2-cup) muffin cups. I have different sized muffin pans, so just make sure your batter is about 1/2 full in each cup. Bake until toothpick comes out clean, 14 to 18 minutes. Cool in pan on a rack 5 to 10 minutes.
Photo: Sassy Radish