Harts Kitchen
CHERRY CHOCOLATE MUFFINS
MAKES 12 / PREP 20 MINS / BAKE 15-20 MINS
Recipes courtesy of Bloomsbury publishers
“This is a darker and more indulgent variation of my favourite basic muffin
recipe. It’s perfect for special occasions and particularly good at Christmas.”
INGREDIENTS
METHOD
200g unsalted butter, softened
150g caster sugar
4 medium eggs
200g strong white bread flour
1 ½ tsp baking powder
Pinch of salt
Splash of milk
150g good quality dark chocolate, chopped
470g jar pitted morello cherries, drained
1. Heat your oven to 200°C. Put 12 paper cases in a muffin tray or line the
muffin moulds with scrunched squares of baking parchment.
2. Cream the butter and sugar together in a large bowl until light and
fluffy. Beat in the eggs, one at a time. Sift the flour, baking powder and
salt together over the mixture and fold in lightly, with the milk, until only
just combined; do not overwork. Add the chocolate and two-thirds of the
cherries and fold in, again until just combined.
3. Distribute the mixture evenly between the paper cases and press the
remaining cherries into the surface. Bake for 15-20 minutes until the
muffins are firm and spring back when gently pressed.
Make It With…
Paul Hollywood Non-Stick 12-Hole Deep Baking Pan
Harts Price £14.99
This muffin tray features a thick carbon steel core for incredible durability without
the worry of warping. It’s also finished with a unique champagne-coloured, double
layer, chemical-free non-stick coating, so your perfect bakes easily pop out when
they’re baked. As well as these cherry chocolate delights, it’s versatile enough to be
used for baking cupcakes, fairy cakes, iced buns and deep-filled mince pies.
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