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1
Preheat oven to gas mark 4/350F/180u00b0C.
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2
Prepare muffin tin with paper liners or brush cups with butter.
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3
Put cherries in a small dish and cover with boiling water. Leave to rehydrate for 5-10 minutes. Discard water and transfer cherries to kitchen paper where they can drain of any excess moisture. (If your cherries are particularly plump then you can skip this step as it shouldn't be necessary).
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4
In a small microwavable bowl, on low/medium heat setting, melt chopped chocolate and butter in microwave stirring at 30 second intervals until smooth and combined. Set aside to cool slightly.
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5
Chop cherries into pieces and set aside.
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6
In a small dish combine 2 tablespoons of brown sugar and cinnamon, set aside. (This is to sprinkle on the muffins before they go in the oven).
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7
Into a large mixing bowl, sift flour, baking powder and salt, whisk to combine. Mix in the 1/2 cup sugar, make a well in the center and set aside.
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8
In a small bowl (or measuring jug) whisk together lightly beaten egg, buttermilk, sour cream, vanilla and almond extracts. Now gradually add this to the cooled chocolate and butter mixing well until smooth and even in colour.
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9
Now pour this into the flour/sugar and mix using a folding action until all traces of flour have disappeared and is smooth and even in colour. Finally fold in cherries. (This is a rich and sticky batter so don't be alarmed!).
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10
Spoon into muffin tins, sprinkle with sugar/cinnamon and bake on the middle shelf of oven for 20-22 minutes.
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11
NB: I use a Chicago Metallic muffin pan which appears to allow for larger muffins. If your pan is similarly sized then this recipe will make 5 generous sized muffins with good crowns.(23-25 mins cooking time).
