These muffins are sweet, moist, chewy as they are full of chocolate chips, sour cherries and almonds. This is Cynitha Barcomi recipe, but I made small change in it and I think this change affected as well taste and appearance of those muffins. Because my children do not like nut chunks I replaced almond chunks with ground almonds. That is way those muffins did not rise high and they were sinking in the muffin wraps. I can not complain about their taste though. We all liked them and they disappeared very quickly.
Ingredients for 12-18 muffins:
- 365g flour
- 100g sugar
- 1 tsp soda
- 1 tsp salt
- 250 ml buttermilk
- 80 ml oil
- 2 eggs
- 1 tsp vanilla extract
- 60g ground almonds (originally chopped and roasted almonds)
- 100g dark chocolate chips
- 50g porridge oats
- 200g fresh or frozen, pitted sour cherries
- some almond flakes to sprinkle on the top
Preheat the oven to 190C. Line muffin tin with paper cases.
Defrost the cherries if you use the frozen ones. Remove the stones if you use the fresh cherries.
In a small bowl combine together the chocolate chips, porridge oats, almonds and set aside.
In a measuring jar with a fork whisk the eggs, then add the oil, buttermilk, vanilla and whisk them together. Set aside.
In a big bowl whisk the flour, sugar, soda and salt. Pour in the wet ingredients add the chocolate and almond mixture and combine all ingredients together. The batter is very thick. At last but not at least fold in the sour cherries.
Spoon the batter into baking cases, 3/4 full. Sprinkle top of each muffin with almond flakes. Bake them about 20 minutes until slightly risen and spongy in a touch.
They are very tasty warm and cooled down.
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