Double Chocolate Cherry Muffins

Recipe View Preheat your oven to 400 degrees F (200 degrees C). Prepare a 12-cup jumbo muffin tin by greasing it generously or lining it with paper liners. (5 minutes)

Recipe View In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined. Create a well in the center of the dry ingredients. (5 minutes)

Recipe View In a separate bowl, whisk together the sour cream, milk, vegetable oil, beaten eggs, and almond extract until smooth and evenly blended. (3 minutes)

Recipe View Pour the wet ingredients into the well in the dry ingredients. Gently stir until just combined. Be careful not to overmix; a few lumps are fine. (5 minutes)

Recipe View Gently fold in the chopped cherries and miniature chocolate chips until they are evenly distributed throughout the batter. (3 minutes)

Recipe View Spoon the batter into the prepared muffin cups, filling each about halfway full to allow for rising. (5 minutes)

Recipe View Bake in the preheated oven for 20 to 25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean or with a few moist crumbs attached. (25 minutes)

Recipe View Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)

Recipe View Store the muffins in an airtight container at room temperature to maintain their freshness. Enjoy within 2-3 days for best flavor.