Double Chocolate Cherry Muffins


2 1/3 cup flour

1 ¼ cups sugar

1/3 cup unsweetened cocoa powder

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup sour cream

½ cup whole milk

1/3 cup of vegetable oil

2 large eggs, beaten

1 teaspoon almond extract

1 ½ cups Melissa’s fresh bing cherries, pitted and chopped

1 cup mini semisweet chocolate chips

Preheat an oven to 400° F. Grease 12 jumbo muffin cups, or lined with paper baking cups.

In a large mixing bowl, stir together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make a well in the center; set aside.

In a medium bowl, whisk together sour cream, milk, vegetables oil, eggs, and almond extract until well blended. Pour the sour cream mixture into the well, and stir in the flour mixture just until combined. Fold in the cherries and chocolate chips. Spoon into prepared muffin cups, filling each half full.

Bake until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool in pan on wire rack five minutes. Remove from pan and cool completely on wire rack. Store tightly, covered, at room temperature.