Black Forest Sour Cherry Muffins

Name: Black Forest Sour Cherry Muffins
Yield: Makes 30-32 mini-loaves or XL muffins
Ingredients: 3 cups melted butter; 1 heaping cup sifted cocoa; 2 tsps salt; 2 cups water (not cold); 3 tbsps instant coffee dissolved; 6 eggs; 1½ cups sour cream; 2 tsps vanilla; 7 cups flour; 4½ cups sugar; 4 tsps soda; 5 tsps baking powder; 4-5 cups thawed and pitted sour cherries (not too frozen and drain and squeeze most of the juice); 3 cups chocolate chips; 2 - 8 oz packages of room temperature cream cheese (take out of refrigerator for 1 hour); 1 cup of sugar; 2 tsps vanilla; 3 tsps almond extract; 4 cups whipping cream (just about a 1 L container)

3 days ago
2 min read

Makes 30-32 mini-loaves or XL muffins

Ingredients:

In a large bowl mix:

3 cups melted butter
1 heaping cup sifted cocoa
2 tsps salt
2 cups water (not cold)
3 tbsps instant coffee dissolved

In a separate smaller bowl mix:

6 eggs
1½ cups sour cream
2 tsps vanilla

In another bowl whisk dry ingredients

7 cups flour
4½ cups sugar
4 tsps soda
5 tsps baking powder
4-5 cups thawed and pitted sour cherries (not too frozen and drain and squeeze most of the juice)
3 cups chocolate chips

Instructions:

Preheat oven to 350° convection.
Melt butter and whisk in cocoa, salt, water and instant coffee- Cool to room temperature
Add sour cream mixture to cocoa mixture and whisk until smooth
Whisk dry ingredients into wet ingredients slowly to avoid too much clumping.
With a sturdy wooden spoon mix in chocolate chips and sour cherries until just combined.
Let batter sit for 10 minutes
Spray silicone muffin trays before filling or use cupcake/parchment liners. Fill ¾ full with batter. (try to make sure at least 4-6 cherries in each muffin when you are scooping)
Bake for 25 minutes or until you can tap the top of the muffin and it is fairly firm and not wet.
Allow to fully cool before removing from silicone muffin liners- (if cherries are at the bottom sometimes they are hard to remove- squeeze and try to lift out gently)
Cool muffins completely before topping with icing

Make the Whipped Cream Buttercream Icing:

In stand mixer or hand mixer whisk well:

2 - 8 oz packages of room temperature cream cheese (take out of refrigerator for 1 hour)
1 cup of sugar
2 tsps vanilla
3 tsps almond extract
4 cups whipping cream (just about a 1 L container)

With a stand mixer or hand mixer and whisk attachment beat cream cheese well. Scrape from side of bowl. Add in sugar and beat for 1 minute. Scrape from side of bowl. Add in whipping cream, vanilla, almond extract and beat until whipping cream consistency.

FARM NOTES:

When picking sour cherries pick the stem off the tree leaving the spur attached to the tree.
When pitting the sour cherries use a paperclip or small metal straw to remove the pit without removing too much flesh.

TIPS:

If using a convection oven, fill 2 racks full of muffins with room for the muffins to expand.
Once in place try not to move the muffin trays- especially when baking with silicone.
This recipe can be made into mini muffins, larger loaf, or a cake- just adjust baking times and make sure the middle of the loaf or cake is not wet before removing from the oven.
Substitute Cherry Brandy or liqueur for 1 cup of the water in the recipe for a ZIP!
These muffins/loaves/cake freeze very well!